Yogurt Cheesecake | SweetsMin 

That's great! Glad you like it~ 😍

That's awesome! I'm glad to hear that 😊Did you use the same pan size?

No I used a 9 inch which is 25cm pan since that was all I had that's why it turned out so thin.

Let the cheesecake cool for awhile in the pan (10~15mins), then unmould the cheesecake and let it cool completely. After that, wrap it and store in the fridge. It tastes better the next day 😊 you can try add about 1 tsp of lemon zest and substitute half of the yogurt for whipping cream

@@SweetsMin thanks so much !😍

Thank you 😘

Hi, the recipe calls for yogurt, not sour cream or buttermilk

Hi Angeline, you can use plain flour or all-purpose flour 😊

@@SweetsMin thanks for sharing ☺️

@@SweetsMin so for plain flour or all purpose flour also 15g and need to sift the flour? Thanks 😊😊

Yes, better to sift the flour to prevent clumps of flour in the batter

@@SweetsMin thanks so much for your reply and sharing 🤗🤗

Thank you for your support! 😀

If using 250g cream cheese, multiply by 1.25 for the rest of the ingredients

It should be fine

Thank you 💖

@@SweetsMin Beautiful ❤️❤️

Thank you!

Thank you!

The yogurt cheesecake has a lighter and tangy yogurt flavour, whereas New York cheesecake is heavier in cream cheese flavour 😊

Yes you can, just double the amount of ingredients for 8" round mould