Cheesecake is originally of greek origin, however this particular cheesecake is based on Italian cream cheese as well as yogurt. This cheesecake can probably be traced to the USA because of its dense and heavy texture. Usually, you can distinguish cheesecake by the taste. German cheesecake is usually made with quark cheese and not too sweet, rather sour, while American cheesecake is much sweeter and creamier. Japanese cheesecakes mostly don’t even have a base. You can therefore determiner the origins of a cheesecake using your very own tastebuds. So try this one out and discover it yourself.
Rezept
Ingredients
Cake base
- 100g White Chocolate
- 200g Marie Biscuits
- 50g Butter
Cake
- 500g Mascarpone
- 200g Yogurt
- 3 Eggs
- 100g Sugar
- 5g dried Lemon Zest
Decoration
- 50g Shelled Pistachios (chopped)
Instructions
- Place the biscuits in a ziplock bag and use a dough roll to crumble them.
- Melt the chocolate in a water-bath and once it is almost melted, add in the butter.
- Mix the melted ingredients into the biscuit crumps.
- Put the base into a greased cake tray and press it down to make sure it is solid.
- Leave the base to cool for 20 minutes in the fridge.
- Use an electric mixer to mix the mascarpone until it is soft.
- Mix in the yogurt.
- Beat the eggs and mix them into the mascarpone.
- Add in the sugar and lemon zest.
- Preheat the oven to 150ºC.
- Pour the mixture onto the cake base.
- Bake for 50 minutes.
- Cool the cake for up to 4 hours or more.
- Sprinkle with pistachios and enjoy!
Notes/ Variations
Pistachios: If you are not a fan of pistachios, feel free to leave them out.
