Greek yoghurt cheesecake mousse incorporates all the elements of a classic cheesecake however it has a delightful Greek twist.
In the base, Kelly from The Hellenic Odyssey adds some typical nuts of the Greek cuisine such as almonds and walnuts which add another intensity of flavour and crunch to the base.
“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,” says Kelly.
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
-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 the 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.