4 1/4 cups of natural yogurt (5 cups of 200g each)
Olive oil (for greasing)
2 cups of granola (without raisins) or Maria's crushed biscuits (200g) in a blender
2 tablespoons of melted butter
1 cup of heavy cream mixed with 1 tablespoon of lemon juice and 3/4 cup of shredded coconut (135g)
Lemon juice
3/4 cup of sugar (135g)
3 tablespoons of cornstarch
A pinch of salt
One container of cream cheese (227g) - American-style creamy cheese
One teaspoon of grated lemon zest
One and a half teaspoons of vanilla extract
2 eggs
2 egg whites
FOR THE SAUCE
450g of mixed berries in fruit, 2 cups of sugar (360g), and 1/2 cup of water (120ml)
4 1/4 cups of natural yogurt (5 cups of 200g each)
Olive oil (for greasing)
2 cups of granola (without raisins) or Maria's crushed biscuits (200g) in a blender
2 tablespoons of melted butter
1 cup of heavy cream mixed with 1 tablespoon of lemon juice and 3/4 cup of shredded coconut (135g)
Lemon juice
3/4 cup of sugar (135g)
3 tablespoons of cornstarch
A pinch of salt
One container of cream cheese (227g) - American-style creamy cheese
One teaspoon of grated lemon zest
One and a half teaspoons of vanilla extract
2 eggs
2 egg whites
FOR THE SAUCE
450g of mixed berries in fruit, 2 cups of sugar (360g), and 1/2 cup of water (120ml)
Drain the yogurt into a fine-mesh strainer set over a large bowl and lined with a thin towel
Leave the edges of the towel outside the strainer
Cover with plastic wrap and refrigerate for 12 hours
It should form a cheese-like texture from the yogurt
Transfer it to another bowl
Drain off any liquid that has formed
Grease a removable-bottom pan (25cm in diameter) with olive oil. Reserve
In a small bowl, mix well the granola or biscuits with melted butter
Lining the reserved pan's bottom with this mixture, pressing down firmly with your fingers. Reserve
Preheat oven to 100°C (very weak heat) for 5 minutes
In a stand mixer, beat on medium speed the cream mixed with lemon juice, shredded coconut, cornstarch, salt, and cream cheese until smooth
Add grated lemon zest, vanilla extract, eggs, and egg whites, beating until well combined
Place in prepared pan and bake at preheated oven for about 40 minutes or until edges start to brown and center is creamy
Remove from oven and let cool
Refrigerate for about 2 hours
Unmold the cake
PREPARE THE SAUCE: In a small saucepan, bring all ingredients to a medium boil
Cook for 15 minutes
Let cool and serve over the cake
357 calories per serving
