GREEK YOGHURT CAKE
If you’re looking for a delicious, refreshing and easy-to-make dessert, Greek yoghurt cake is the perfect choice. This cake combines the creaminess of Greek yoghurt and cream cheese with the crunchy texture of a biscuit base.
At Codina Foods, we strive to offer the best brands and products on the market. That’s why we stock the finest Greek yoghurt available. Olympus is our Greek brand, offering a wide selection of high-quality products. You can enjoy a complete range, including the original 10% and 0% varieties, as well as a wide variety of formats for both the hospitality sector reca and retail.
For the base:
- First, prepare the base by crushing the biscuits into fine crumbs. You can do this using a food processor or by placing the biscuits in a plastic bag and crushing them with a rolling pin.
- Next, mix the biscuit crumbs with the melted butter until well combined.
- Place the mixture in the base of a springform tin (about 23 cm in diameter) and press down firmly to form a compact, even base.
- Chill the base whilst you make the filling.
To make the filling for the Greek yoghurt tart:
- In a large bowl, whisk together the Greek yoghurt, cream cheese and sugar until the mixture is smooth and lump-free.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and lemon zest. Mix until all the ingredients are well combined.
Assembly:
- Once you have prepared the base and the filling, preheat the oven to 160°C (320°F).
- Pour the yoghurt and cheese mixture over the biscuit base you made earlier.
- Smooth the surface with a spatula so that it is even.
- Place the tin in the preheated oven and bake for 50–60 minutes, or until the centre of the tart is firm but still slightly wobbly.
- Turn off the oven and leave the tart to cool inside the oven with the door ajar for about 30 minutes.
- Remove the tart from the oven and leave it to cool completely at room temperature.
- Optionally, whilst it is cooling, melt the chocolate in a bain-marie. To do this, heat the milk over a low heat and allow the gelatine to dissolve. Add the melted chocolate and mix. Then spread over the surface.
- Finally, once the Greek yoghurt cake has cooled, cover it with cling film and place it in the fridge for at least 4 hours. If possible, it is best to refrigerate it overnight so that it sets properly.
If you like, you can spread a layer of red berry jam over the surface of the Greek yoghurt cake or decorate it with fresh fruit to taste.
