La Mozzarella In Carrozza

Yogurt cheesecake, without gelatin

La Mozzarella In Carrozza - Yogurt cheesecake, without gelatin
No bake yoghurt cheesecake, fresh and delicious, perfect for the sunny season.

Info
Yields: 8   Prep: 20Min   Diff: Easy
Ingredients
- 200g Oro saiwa biscuits
- 40g Cocoa powder
- 3 tablespoons Nutella
- 250g Yogurt
- 200ml Fresh cream (without sugar)
- 2 tanlespoons Icing Sugar

Introduction

This cake is perfect when it’s really hot and you need something sweet and fresh at the same time. You can choose your favorite yogurt to make it: if you love fruit, for example, try strawberry or blackberry yogurt, preferably creamy ones and without pieces of fruit in it. Whatever you choose, don’t forget the topping: fresh fruit or chocolate sauce are my favorite. 



Directions

- In a good processer, pulse the oro saiwa biscuits with the cocoa powder until fine crumbs form. Add Nutella and pulse again until everything is combined.

- Pour the crumbs into a round baking tray (25cm diameter), spreading and pressing down with a spoon to create a fine layer on the bottom of the pan. Place in the fridge to chill.

- Meanwhile whip the cream with the icing sugar. Add the yogurt to the whipped cream and whisk just to combine.

- Pour the filling on the biscuits base and spread it evenly. Place the yogurt cheese cake in the fridge for at least 5 hours. You can also freeze it and remove from the freezer 1 hour before eating.


Utilizziamo i cookie per assicurarti la migliore esperienza sul sito, ci permettono di garantire le funzionalità fondamentali per la sicurezza, la gestione della rete e l’accessibilità del sito e, infine, migliorano l’usabilità e le prestazioni attraverso varie funzionalità come ad esempio le impostazioni della lingua, i risultati delle ricerche e quindi migliorano la tua esperienza.
Se desideri sapere di più sui cookies che utilizziamo e su come gestirli, puoi accedere alla Cookie Policy o cliccare sul tasto "Visualizza i dettagli".