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1
Strain the yogurt.
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2
Use the method described in.
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3
Mixing in a pinch of salt will speed up the straining process.
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4
Soak the gelatin in water.
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5
Set aside a little bit of heavy cream to use later for the gelatin.
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6
Use a rolling pin to crush the biscuits finely.
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7
Add melted butter and mix well until blended.
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8
If you are using milk, add it now.
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9
Spread the mixture from Step 4 in the bottom of the mold.
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10
An easy way is to cover a flat bottomed glass in plastic wrap and use it to press the crust into the mold.
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11
When it looks flat like this, cover with plastic wrap and refrigerate.
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12
Put cream cheese into a heatproof bowl, cover with plastic wrap and microwave at 700W for about 15 seconds.
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13
Take out the cream cheese and flip over.
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14
Microwave for another 15 seconds or so, watching carefully.
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15
Add sugar to the cream cheese from Step 7 and mix until creamy.
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16
(If the sugar doesn't have large lumps, you don't have to sift).
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17
Now add strained yogurt, remaining heavy cream, and lemon juice.
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18
Mix well.
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19
Take heavy cream you set aside and add to the gelatin.
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20
Microwave until it's just about to boil.
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21
Let cool.
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22
When the mixture from Step 10 has cooled, add to the mixture from Step 9 and mix well.
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23
After mixing, put through a strainer.
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24
After straining, pour into the chilled crust.
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25
Cover with plastic wrap and refrigerate for at least 2 hours until firmed.
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26
After the cheesecake has set, wrap a warm towel around the mold for about 5 seconds.
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27
Remove the cheesecake from the mold.
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28
Done!
