Yogurt Cheesecake with Olivotto
Baking and Desserts | American cuisine
⏳ Time
8 hours 30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Yogurt cheesecake with Olivotto
Ingredients
- Yogurt powder - 17.6 oz
- Whipped Cream - 13 fl oz
- Sugar - 7.1 oz
- Egg white - 3.5 oz
- Gelatin - 0.7 oz
- Water - 3 fl oz
- Vanilla Pod - 1 piece
- Sweet olive jam Olivotto - 4.2 oz
- Muesli - 10.6 oz
- Butter - 7.1 oz
Step by Step guide
Step 1
Using a blender, mix the muesli and butter. The resulting mixture will be used as the base for the pie. Spread the mixture on the bottom and sides of the mold. Place the mold in a preheated oven for 10 minutes to set.
Step 2
Mix water and sugar until syrup forms. Whip the egg white. Add the syrup to the egg white and blend. Combine the resulting mix with the yogurt.
Step 3
Pour part of the mixture into the mold on top of the pie base. Crush the Olivotto perle noire olives, add gelatin, place in a separate mold, and chill. Layer the finished layer on top of the mousse.
Step 4
Cover the pie with the remaining mousse and place in the freezer for 8 hours.
Step 5
It is recommended to decorate the pie with Olivotto Perle noire olives.
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