No-Bake Yogurt Cheesecake with a Brûléed Top
From the MolalaCook kitchen · 烘焙手記
No-Bake Yogurt Cheesecake with a Brûléed Top
免焗焦糖脆面乳酪芝士蛋糕
A crisp caramelised sugar lid tops this chilled yogurt cheesecake with a Biscoff base.
▶ Watch the recipe
Before you begin
Let the filling set for six hours, then torch the sugar just before serving. Add the sugar close to serving time. It will draw moisture from the chilled cake if it sits too long.
Method 做法
Press in the crumbs
Crush the biscuits finely, mix with the melted butter and press into the base of the 10 × 10 cm mould specified in the video. Chill the base while making the filling.
See this stage at 0:52 →
Dissolve the gelatine
Soak the sheets in ice water for about 10 minutes. Mix softened cream cheese and sugar until smooth. Squeeze the water from the sheets and dissolve gently in the warmed cheese mixture. Stir in the yogurt and let cool until just lukewarm.
Fold and set
Whip the cream to soft peaks and fold into the cheese mixture in batches. Pour over the base and smooth the surface. Refrigerate for about six hours, until firmly set.
See this stage at 5:31 →
Caramelise the top
Release the cake cold and chill it well before finishing. Sprinkle with a thin even layer of sugar. Move a kitchen torch over the surface until the sugar melts and turns amber. Serve once the caramel sets into a brittle shell.
See this stage at 7:51 →
Watch & bake along
No-Bake Yogurt Cheesecake with a Brûléed Top
✦How do I brûlée the top without melting the filling?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
