Yogurt cheese cake with mango frozen yogurt and strawberries sauce
Yoplait Creamy yogurt flavor used in recipe: Vanilla
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- 1 1/4 cup graham cracker crumbs
- 1/4 cup butter
- 1/4 cup sugar
Yogurt Cream cheese mix
- 1000g cream cheese (room temperature)
- 250g sugar
- 4 eggs
- 400g Yoplait Creamy Vanilla yogurt
- 1 vanilla bean
Mango frozen yogurt
- 200g water
- 242g sugar
- 125g glucose
- 5g stabilizer
- 260g Yoplait Creamy Plain yogurt
- 1000g Mango puree Boiron
Strawberries and sauce
- 1 pint strawberries
- 40g sugar
Place butter a microwave safe bowl and heat butter for 30 seconds (or until liquid). Mix the crumbs and sugar together. Add butter to the crumb/ sugar mixture. Press the crumb mixture into a 9″ spring form pan.
Yogurt Cream cheese mix preparation
Cut vanilla bean lengthwise and scrape with a paring knife. Add vanilla into sugar. Beat cream cheese with the vanilla sugar mixture in a stand-mixer at medium speed for 3 – 5 minutes. Turn the mixer to low, add the eggs (one at a time)-Fold in yogurt. Place mixture into the spring form -Bake at 200 °F in a water bath for 1 hour.
Mango Frozen Yogurt preparation
Cook the base at 87 °C / 189 °F, cool and process in an ice cream churn.
Strawberries and sauce preparation
Place strawberries into a heat proof bag. Add sugar into the bag-Seal the strawberry/ sugar mixture trying to remove as much air as possible. Bake at 65 °C in a water bath for 1 hour-Let it cool, strain the strawberries and juice into separate containers-refrigerate.
Using a hot knife, cut a desired size slice of yogurt cream cheese cake. Place the strawberries on top of the cheese cake. Pour strawberry juice in the bottom of the bowl. Scoop a small round of mango frozen yogurt and place it on top of the cheesecake along with edible flowers. Enjoy!