For the Yogurt Cake;
| Greek Yogurt (Vanilla Flavour) | 600 GMS |
| Cream | 75 ML |
| Egg | 1 |
| Corn Flour | 2 TBSP |
| Powdered Sugar | 2 TBSP |
| Salt | a pinch |
| Gelatin | 3 TSP |
| Good-Day Biscuit | 220 GMS |
| Melted Butter | 1 and a ½ TBSP |
For the Bitter Salted Caramel Sauce;
| Sugar | 100 GMS |
| Butter | 45 GMS |
| Cream | 60 ML |
| Salt | ½ TSP |
| Water | 2 TBSP |
No, this is not a cheesecake. This is a simple No-Bake Greek Yogurt Cake! Since the past one month I have been thinking of making something in-between a cheesecake and a mishti doi. And voila, here it is. I have had yogurt cheesecake before and that is why, before making this cake I was in a dilemma whether the texture would turn out to be like a cheesecake or not. All my doubts went away after I had the first bite. And I must add the bitter salted caramel sauce takes it to another level. I have used Epigamia Yogurt (Vanilla Flavour) here. Will definitely recommend using this brand for this dessert.
Preparation for the Yogurt Cake:
STEP 1: In a mixer grinder throw in the biscuits to make crumbly powder. Next, on plate pour the powder and mix it with the butter to make a sand like rubble. Keep the mixture aside.
You can always use any cookie, or graham crackers you have at home.
STEP 2- Take a cake mould that can be opened from the sides. Grease the cake tin line it with baking paper. Pour the biscuit mixture onto the cake tin and press it down to make the base of the cake. Refrigerate it for atleast 15 mins.
STEP 3- In a bowl add 3 teaspoons of gelatin powder with a teaspoon of room temperature water. Mix it well. Pour 3 TBSP of hot water into this gelatin mixture and mix well. Keep it aside.
STEP 4- In a big bowl, pour the yogurt, cream, sugar, egg, corn flour, and a pinch of salt. Mix everything well and then and pour the gelatin mixture into this yogurt batter. Fold everything together and pour the batter into the cake mould. Everything you use in this batter should be at room temperature.
To make a vegetarian version of the same recipe you can add one extra TBSP of cornflour instead of the egg. Also, if you do not have Greek yogurt you can always use hung yogurt. In case you are using hung yogurt add another TBSP of powdered sugar along with 1 TBSP of vanilla essence.
STEP 5- Cover the cake tin with a cling film or foil paper. Refrigerate it Overnight.
Preparation for the Bitter Caramel Sauce:
STEP 1- In a saucepan, add the sugar with 2 TBSP of water. Put it on the gas stove and let it caramelize. Don’t stir it at all. You may swirl it on and off. The heat should be on medium to low. I like to take the caramelization right to the end to get a bit bitter flavor.
STEP 2- Once it starts browning add the butter and cream. Mix everything quickly. Then add the salt. Mix everything again. Take it off the stove and pour it in a bowl or a container. Once it cools down you can refrigerate it.
You can use this sauce on breads, ice-creams, brownies, bacon, even on marinades and roasts.
Assembling:
After refrigerating the cake overnight, take it out of the mould. Remove the baking paper. Keep it on a plate and smear the top with the bitter salted caramel sauce. If there is leftover you can always refrigerate this cake. It stays good for seven days. But whenever you refrigerate always cover it with foil or cling paper.