How to make cheesecake with homemade yogurt cheese part 2

Wednesday 22th July 2011, Recipe 20110722

How to make cheesecake with homemade yogurt cheese – an introduction

The last experiment on cheesecake (see previous cheesecake recipe) went very wrong but it was a good experiment it that I accidentally made a nice salad sauce from the yogurt cheese. This time around I tried extra water in the dough and baked at a lower temperature and after a second bake (What you did a second bake? … Yes… because I was trying to recover from another disaster) the pastry was quite edible. The cheese for the yogurt was better in that it did not flow out when the cheesecake was sliced. At least that problem solved!

The yogurt cheese is the other half let over from the previous recipe.

 

The recipe for the dough of the yogurt cheese cheesecake

Item	Ingredients	Percentage	Weight		Weight
		(%)	(g)		oz.
Sponge
1	All Purpose Flour	100	300		10.56
2	Sugar	10	30		1.06
3	Gluten	1	3		0.11
4	Water, Cold	60	180		6.34
5	Salt	1.5	4.5		0.16
6	Butter	20	60		2.11

 

The recipe for the cheese mixture of the yogurt cheese cheesecake

 

Homemade cheese topping
Item	Ingredients	Percentage	Weight	Weight
		(%)	(g)	oz.
1	Yoghurt Cheese	100	250	8.80
2	Salt	1	2.5	0.09
3	Sugar	10	25	0.88
4	Orange Concentrate	30	75	2.64
5	Brandy	2	5	0.18
6	egg	24	60	2.11
7	flour	10	25	0.88
7	Vanilla	1	2.5	0.09
8	Thickened cream	25	62.5	2.20

 

 

Photos of the cheesecake yogurt cheese making process

 

Weigh all the ingredients for the dough and mix them before adding the butter so that they are uniformly dispersed with the flour. I am using Brand X flour, which is the cheapest flour and will not absorb water that well.

 

 

Use your fingers and gently rub in the butter until it forms crumbs. Add all the water to the flour mix and mix well and the let it rest while we prepare the cheese mix.

 

 

Leave the flour mix aside and weigh out the cheese and all the dry ingredients.

 

 

Mix the ‘dry’ ingredients well into the cheese with a spoon. This will ensure that the sugar dissolves and the other ingredients are uniformly mixed into the cheese. This also ensures that the flour is well dispersed and does not form lumps. Then only add the wet ingredients.

 

 

Weigh the wet ingredients and add them to the cheese mix. Before you add the egg do beat it up. One egg was about 60 grams. You will notice there is more orange concentrate this time around and resulting in a very orange flavour.

 

 

Stir well with a spoon until everything in the cheese is uniformly mixed.

 

 

This is a wet dough and you can see I have covered the rolling pin with flour and sprinkled quite a bit of flour on the kitchen work surface and the dough so that the dough will not stick to everything.

 

 

Roll out the dough and ensure it is bigger than the baking tin.

 

 

Flip the dough into the baking tin. There will be tears on the dough and I repaired the tears by sticky extra dough from the trimmings onto the tears. Use a four to make a pretty pattern to hide the bad job done of the repairs. Then pour in the cheese mixture. I baked it for half an hour ad 165C (329F) as I was worried that the egg would not bake uniformly. Actually I should have done a double bake process. Bake the dough at 210C (410F) for 10 to 15 minutes and pour in the cheese mix, after cooling the pastry, and bake for another half an hour at 165’C (329F).

 

 

This was the best part of the cheesecake recipe – making biscuits from the excess dough. Get all the excess trimmings and roll it out into a thin sheet. Sprinkle some garlic powder (the more the better), some salt and plenty of chilli flakes.

 

 

Fold the dough and roll it out again repeat the flood and roll twice more. You could butter the dough in between folds.

 

 

Slice up the dough with a pizza cutter and then bake in the oven for 15 minutes, after you have taken out the cheese cake.

 

 

The baked cheesecake looked good but the bottom part of the dough was damp and raw. I should have blind baked the dough first at 210C (410F) for 15 minutes before pouring in the cheese mix. Even half an hour at 165C (329F) was insufficient time and temperature to bake the cheese. I should have tried 210C (410F). But at least now the cheese did not ooze out when I sliced it.

 

 

The biscuits turned out wonderfully hot, hot and garlicky and I finished them off on the spot. I should improve this biscuit recipe.

 

 

In the final analysis, this cheesecake was an utter failure as I had not double baked the pastry and baking temperature was too low for the cheese flour mix. Furthermore the cheese was too sour even though I had added more orange concentrate. The sourness comes from the yogurt. My next experiment would be to completely remove the sour flavour of the cheese. I have learned a lot more from this experiment and I plan to carry out one or two more experiments to perfect this yogurt cheese making process and the resulting yogurt cheesecake.

 

 

This article “How to make cheesecake with homemade yogurt cheese part 2” was researched and written by Peter Achutha