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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream Cheese And Yoghurt Cake
 Categories: Cake
      Yield: 7 Servings
 
      4    Eggs; yolks and whites
           - separated
      8 oz Cream cheese (220 g)
    1/3 c  Thick Greek yoghurt (80 g)
    3/4 c  Condensed milk (180 ml)
      1 ts Vanilla extract
      1    Lemon; grated zest of
           Sprinkling of almond flakes
           - (to garnish)
 
  This cheesecake is so very light and does not have a biscuit base.
  You can bake it a day in advance because it can keep in the fridge
  for four days or more. The topping of almond flakes gives it a nice
  crunchy texture. You can also top it with roughly ground pistachios.
  
  Batter:
  
  Blend the egg yolks with the cream cheese and yoghurt using a hand or
  electric whisk.
  
  Whisk in the condensed milk until very smooth.
  
  Mix in the vanilla extract and the lemon zest.
  
  Beat the egg whites until stiff, then gently fold them into the egg
  yolk mixture until well incorporated. Do not stir, as this will
  eliminate the air in the egg whites and consequently the lightness of
  the cake.
  
  Pour the mixture into the cake tin.
  
  Cover the top with a good sprinkling of flaked almonds.
  
  Gently tap the tin on the worktop a few times to release any air
  bubbles.
  
  Bake for 35 to 40 minutes until the almonds turn a golden brown. Then,
  switch off the oven but do not open the oven door immediately. Leave
  the cake to cool down inside it. If you take out the cake too
  quickly, the height will reduce to half and the souffle effect will
  disappear.
  
  Once cold, carefully transfer to a serving dish and refrigerate for
  an hour or so. Serve chilled or at room temperature.
  
  Prepare your cake tin. You will need a 8" (20 cm) round cake tin.
  Line the inside of the tin with parchment paper or use shop-bought 8"
  (20 cm) cake tin liners.
  
  Preheat the oven to 350?F (180?C / 160?C fan / gas mark 4).
  
  Recipe by Linda Dangoor
  
  Recipe FROM: 
 
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