/ Lemon Yogurt Cheesecake

GEMS COMPANYTasty Japan
Tasty


18



110g
70g


A45ml
A10g
300g
80g
200g
150g
10g


B170ml
B15g
B30g
B5g
2




A600W20

2
B
1

===

Lemon Yogurt Cheesecake
Servings: 1 cake mold (18cm)

INGREDIENTS
Crust
110g biscuits
70g melted butter

Cheesecake Mixture
A
45ml water
10g gelatin powder

300g cream cheese
80g granulated sugar
200g yogurt
150g heavy cream
10g lemon juice

Honey Lemon Jelly
B
170ml water
15g lemon juice
30g honey
5g gelatin powder

2 lemons

PREPARATION
1. With a rolling pin, crash the biscuits in a plastic bag. Mix with the melted butter. Press down on the bottom of the cake mold.
2. Put the ingredients A (water and gelatin powder) in a heat-roof bowl. Microwave for 20 seconds at 600W.
3. Mix the cream cheese, sugar, yogurt, cream and lemon (in this order) in a bowl. Add (2) and stir well.
4. Pour (3) into (1). Chill in the refrigerator for 2 hours until set.
5. Heat all of the ingredients B in a pot. Turn off the heat right before boiling. Let cool.
6. Place lemon slices on (4) and pour (5). Chill in the refrigerator for 1 hour until set.
7. Enjoy!