Wednesday, June 16, 2010

Lemon Yoghurt Cheesecake

The original recipe calls for sour cream, i tweaked a lil'. I substitute it with yoghurt.

I prefer yoghurt as it is healthier.

When you are trying out with yoghurt, take note the water content, and the tanginess level (as i have used freshly squeezed lemon juice), as water might "appear" after baking.

Adjust your sugar level too, if you are using sweetened yoghurt. I have used plain natural youghurt.

I have used her recipes. Try it. Please note Rose's recipe is New York Creamy Cheesecake.


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