Greek yoghurt cheesecake mousse
Greek yoghurt cheesecake mousse incorporates all the elements of a classic cheesecake however it has a slight Greek twist. In the base, I have added the typical nuts of the Greek cuisine such as almonds and walnuts which will add another intensity of flavour and crunch to the base.
200g sweet plain biscuit crumbs
50g almonds and walnuts coarse crumb mix
150g butter, melted
500g block Cream Cheese, softened
2 egg whites
125ml thickened cream
150g sugar (75g for swiss meringue & 75g for whipped cream)
125g thick Greek yoghurt
1/3 cup lemon juice
1 tsp vanilla essence or vanilla sugar
Top with Greek Grape Spoon Dessert
For the filling, I use cream cheese and thickened cream but I also add a good quality thick Greek yoghurt to lighten the mix and add a freshness to it. It is basically a cheesecake meets mousse meets Greek yoghurt. It is so light and airy due to the use of the swiss meringue instead of condensed milk which is commonly used.
For the topping, I recommend using a Greek grape spoon dessert as this really elevates the dish and completes it as a Greek cheesecake recipe.
Method for Greek yoghurt cheesecake mousse:
- Combine biscuits, crumbs and butter and press into the base of a 20cm springform pan. Chill for 10 minutes.
- Beat the cream cheese using an electric mixer until it becomes smooth.
- Whip the cream and 75g of the sugar to stiff peaks.
- Beat the eggs whites and sugar over a bain-marie until the mix reaches 70 degrees and then set it aside.
- Add the yoghurt to the whipped cream mixture and stir to combine, then add the cream cheese, lemon juice and vanilla and stir well to combine. Finally, add the swiss meringue but make sure to combine it gently and very carefully so that it still remains airy.
- Pour mixture into prepared base and refrigerate overnight.
- Once the cheesecake is set, top it with the Greek spoon dessert.