RECIPE TO PREPARE GREEK YOGURT CAKE
If you are looking for a delicious, refreshing and easy-to-prepare dessert, Greek yogurt cake is the perfect option. This cake combines the softness of Greek yogurt and cream cheese with the crunchy touch of a biscuit base. Which creates an unrivalled texture and flavour. Ideal for any occasion. We will tell you step by step how to prepare Greek yogurt cake.
At Codina Foods we work to have the best brands and products on the market. That is why we have the best Greek yogurt on the market. Olympus is our Greek brand and offers us a great selection of high-quality products. You can enjoy a complete range with the original 10%, 0% and a wide variety of formats for food service and retail.
Ingredients for greek yogurt cake
For the base of the cake you will need the following products:
- 200 g of digestive biscuits
- 100 g of melted butter
For the filling:
- 500 g of Olympus natural Greek yogurt
- 250 g of cream cheese
- 200 g of sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
If you want to make a topping, we recommend:
- Red fruit jam or any jam of your choice
- Fresh fruit to decorate (strawberries, blueberries, raspberries, etc.)
- 200 g of chocolate, 10 g of gelatin and 120 ml of milk to make the chocolate topping.
Steps to follow to make the greek yogurt cake recipe
For the base:
- First, prepare the base by crushing the biscuits into fine crumbs. This can be done with a food processor or by placing the biscuits in a plastic bag and crushing them with a rolling pin.
- Then mix the biscuit crumbs with the melted butter until well combined.
- Place the mixture in the bottom of a springform pan (about 23 cm in diameter) and press firmly to form a compact and even base.
Refrigerate the base while you make the filling.
To make the Greek yogurt pie filling:
- In a large bowl, beat the Greek yogurt, cream cheese and sugar until 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 filling, preheat the oven to 160°C (320°F).
- Pour the yogurt and cheese mixture over the biscuit base made earlier.
- Smooth the surface with a spatula to make it even.
Place the tin in the preheated oven and bake for 50-60 minutes, or until the centre of the cake is firm but still slightly wobbly. - Turn off the oven and let the cake cool in the oven with the door ajar for about 30 minutes.
- Then remove it from the oven and let it cool completely at room temperature.
- Optionally, while it is cooling, melt the chocolate in a bain-marie. To do this, heat the milk over low heat and let the gelatin dissolve. Add the melted chocolate and mix. Then spread it on the surface.
- Finally, once the Greek yogurt cake has cooled, cover it with cling film and place it in the fridge for at least 4 hours. If possible, it is advisable to refrigerate it overnight so that it sets.
Optionally, you can spread a layer of red fruit jam on the surface of the Greek yogurt cake or decorate it with fresh fruit of your choice.
