Matsoni Cheesecake
8 servings
60 minutes
The recipe was shared with us by the chef of the restaurant "Mama Tuta" Gia Khuchua.
1
Squeeze the matsoni from moisture through cheesecloth, ideally hang the matsoni in cheesecloth for a day to let the liquid drain.
- Matsoni (yoghurt): 1 l
2
Beat 7 eggs and 100 grams of sugar. At the end, add condensed milk and melted butter. Mix well.
- Chicken egg: 7 pieces
- Sugar: 210 g
- Condensed milk: 190 g
- Butter: 150 g
3
Mix flour and baking powder, add eggs with sugar, butter, and condensed milk to the mixture, and stir.
- Wheat flour: 300 g
- Baking powder (raising agent): 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.
- Sugar: 210 g
- Water: 50 ml
6
Melt white chocolate in a separate bowl over a water bath. Mix it with matsoni.
- White chocolate: 150 g
- Matsoni (yoghurt): 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.
- Gelatin: 15 g
8
Add whipped cream and mix.
- Heavy cream 35% fat: 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.
- Egg white: 120 g
- 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.
- Lemon zest: to taste
