5 cups of natural yogurt (200g each)
2 tablespoons of granola (without nuts) or Maria biscuits
2 tablespoons of melted butter
1 cup of cream mixed with 1 tablespoon of lemon juice
3/4 cup of sugar
3 tablespoons of cornstarch
1 pinch of salt
cream cheese package (227g)
1 teaspoon grated lemon zest
1 and 1/2 teaspoons vanilla extract
2 whole eggs
2 egg whites
300g of candied fruit
5 cups of natural yogurt (200g each)
2 tablespoons of granola (without nuts) or Maria biscuits
2 tablespoons of melted butter
1 cup of cream mixed with 1 tablespoon of lemon juice
3/4 cup of sugar
3 tablespoons of cornstarch
1 pinch of salt
cream cheese package (227g)
1 teaspoon grated lemon zest
1 and 1/2 teaspoons vanilla extract
2 whole eggs
2 egg whites
300g of candied fruit
Place a pastry cloth over a large bowl and drape it with a fine cheesecloth, allowing the edges to hang down
Place the yogurt on the cheesecloth, cover with plastic wrap, and refrigerate for 12 hours
Remove the cheese that has formed and transfer it to a bowl. Reserve
Preheat the oven to low temperature (100°C) for 5 minutes
Grease an ungreased 25cm diameter tart pan with oil and reserve
In a bowl, mix well the granola with butter
Line the bottom of the tart pan with this mixture, pressing it down with your fingers, and reserve
In a blender, beat at medium speed the sour cream, sugar, cornstarch, salt, cream cheese, and cheese that has formed until smooth
Add lemon zest, vanilla extract, eggs, and egg whites
Beat well and pour over the mass in the tart pan
Bake the cake for 40 minutes, or until the edges are golden brown and the center is creamy
Remove from the oven and let cool
Serve chilled, with candied fruit of your preference.
