Chilled Yoghurt Cheese Cake

imageRecipe adapted from Anncoo Journal
Biscuit base
120g chocolate biscuits (I used 150g for thicker crust)
80g melted butter

Place a Cake Ring adjusted to 8″ on a piece of cake board. Blend biscuits coarsely and mix well with melted butter. Press the biscuit crumbs with your hand to the bottom of the cake board and chill in the refrigerator for later use.

Cream Cheese filling
250g cream cheese, softened at room temperature
100g natural yogurt
3 tbsp icing sugar, sifted
1 tbsp vanilla extract
1 tbsp lemon juice
1 tbsp kirsch (I used rum)
1 tbsp gelatin powder (about 10g) + 3 tbsp water, soaked for 2 mins
150g fresh topping cream (non-dairy whipping cream) {I used Emborg whipping cream}

Kiwi fruit slices or any other fruits of your choice
1 Packet Konnyaku Jelly (Plain)



1. Melt gelatin in the microwave in 20 seconds repetitions until dissolved. Keep warm.
2. Place cream cheese, natural yogurt, icing sugar, vanilla extract, lemon juice and rum if using, in a food processor (I used my stand mixer) and blend until smooth. Pour in melted gelatin and continue to whisk until well combined.
3. Whip up whipping cream to soft peaks then add into cheese mixture and mix well using low speed of the mixer. Pour half of the cheese mixture into prepared cake pan; add in kiwi slices, followed by the remaining cheese mixture. Arrange more kiwi slices on the top. Keep chill while you prepare the jelly.
4. Prepare Konnyaku Jelly according to packaging instructions. Once ready, remove cake from fridge and gently pour a thin layer over the top of the cake. Refrigerate for a few hours or overnight until set before serving.




  1. Khris said

    May I know how you cut the cheese cake without breaking the based


    • jeannietay said

      just make sure you press it in really well


  2. Laura said

    I don’t have whipping cream at hand. Is there any replacement for that? TIA


    • jeannietay said

      you can try using yogurt or sour cream


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