EL Iberico

Kuala Lumpur

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03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Yogurt & Berry cheesecake 🍓

Updated: Jun 20

  • 160 g dry biscuits

  • 120 g butter

  • 2 tsp brown sugar

  • 60 ml milk

  • 200 g Greek yogurt

  • 60 g icing sugar

  • 2 sheets gelatin

  • 200 g berries

  • 250 ml fresh cream

  1. Melt the butter and brown sugar in a saucepan. Crumble the cookies and mix it with the butter. Roll out the cookies’ crumble onto the bottom of a 20 cm diameter pan previously covered with parchment paper. Refrigerate to firm up.

  2. Soak the gelatin in warm milk. Whip the yogurt, cream, and icing sugar. Add the milk to the mixture and mix lightly.

  3. Pour the yogurt mixture on the biscuit base. Refrigerate cheesecake for at least 6 hours.

Yogurt & Berry cheesecake 🍓

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