My friend expressed a desire to make cheesecake so I decided to oblige. I went through the list of recipes I got from my great aunt a few years ago until I found her yogurt cheesecake recipe. I changed it up a bit measurement-wise and a bit ingredient-wise as well. She threw in fruit (like fresh blueberries) and used honey-ed yogurt. My friend wanted a smoother interior and the student store only sells Greek yogurt, so those components were changed. We also used two big oatmeal cookies from the student store to make the crumbs. Since I was playing around with the measurements so much I decided to put in the exact metric system units I used. We ate our cheesecake with another one of our friends who brought some lavender milk tea.
- 1 ½ C (180 g) Oatmeal Cookie Crumbs
- 3 T (42.5 g) Softened Butter
- 1 1/2 t (3.5 g) Gelatin Powder
- 6 T (a little under 1 dL) Boiling water
- 1 C (225 g, 8 oz) Room Temperature Cream Cheese (usually a small package size)
- 5 T (60 g) Sugar
- 1 t Vanilla
- ¾ C (170 g) Plain Greek Yogurt
- Red Jam to design the top with (I used Plum)
- Mix the cookie crumbs with butter to form a paste.
- Cover the bottom of the chosen pan (mine was 7 in/17 cm wide 1 ½ in/3.8 cm tall) with wax paper and then cover it with the smashed cookie mixture. Press the cookie mixture down into the pan and throw in the fridge or freezer until needed again.
- Mix the gelatin powder and boiling water. Let it bloom.
- Mix the cream cheese, vanilla, sugar, and yogurt.
- Mix the gelatin into the cream cheese mixture.
- Take the pan out of the fridge/freezer and pour in the cream cheese mixture. Smooth it as best you can with a spatula.
- Use a spoon to make a thick line with the jam on the top and use a sharp object to create a pretty design in the cheesecake (this recipe has a better explanation).
- Put back in the fridge and let sit overnight or for a few hours until firm.