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Matsoni Cheesecake

8 servings

60 minutes

The recipe was shared with us by the chef of the restaurant "Mama Tuta" Gia Khuchua.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

899.9

kcal

20.6g

grams

46.5g

grams

101.1g

grams

Ingredients

8servings

Cream 35%

300

ml

Matsoni

1

l

Gelatin

15

g

White chocolate

150

g

Egg white

120

g

Sugar

210

g

Butter

150

g

Honey

150

g

Chicken egg

7

pc

Wheat flour

300

g

Baking powder

16

g

Lemon zest

to taste

Condensed milk

190

g

Water

50

ml

Cooking steps

1
Squeeze the matsoni from moisture through cheesecloth, ideally hang the matsoni in cheesecloth for a day to let the liquid drain.
Required ingredients:
1. Matsoni: 1 l

2
Beat 7 eggs and 100 grams of sugar. At the end, add condensed milk and melted butter. Mix well.
Required ingredients:
1. Chicken egg: 7 pieces
2. Sugar: 210 g
3. Condensed milk: 190 g
4. Butter: 150 g

3
Mix flour and baking powder, add eggs with sugar, butter, and condensed milk to the mixture, and stir.
Required ingredients:
1. Wheat flour: 300 g
2. Baking powder: 16 g

4
Bake the sponge cake at 170 degrees for 30 minutes.

5
Prepare sugar syrup. For this, pour 110 grams of sugar into 50 grams of water, bring to a boil, and heat until the sugar dissolves.
Required ingredients:
1. Sugar: 210 g
2. Water: 50 ml

6
Melt white chocolate in a separate bowl over a water bath. Mix it with matsoni.
Required ingredients:
1. White chocolate: 150 g
2. Matsoni: 1 l

7
Soak the gelatin in cold water for three minutes, then squeeze it out. Then place it in the microwave for 20 seconds. Add to the cream.
Required ingredients:
1. Gelatin: 15 g

8
Add whipped cream and mix.
Required ingredients:
1. Cream 35%: 300 ml

9
Whip the egg whites to stiff peaks. Heat the sugar syrup to 120 degrees, slowly pour it into the egg whites while continuing to whip the mixture. The meringue should be smooth and snow-white.
Required ingredients:
1. Egg white: 120 g
2. Sugar: 210 g

10
Add the resulting meringue to the cream. Mix everything well with a spatula.

11
Cut the ready sponge cake in half lengthwise. Cover the bottom part with cream, place the sponge on top of the cream, and add another layer of cream on top.

12
Level the surface. Place in the refrigerator for at least two hours.

13
Serve decorated with lemon zest.
Required ingredients:
1. Lemon zest: to taste

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