The recipe for cheesecake with goat yogurt. A delight – Italian cuisine reinvented by Gordon Ramsay


Have you tried the recipe cheesecake with goat yogurt? A variant of the classic one (indeed, one of many), which can also be an idea for tasting this type of yoghurt as versatile as that of cow’s or vegetable milk. More reason to try it? The cheesecake recipe with goat yogurt is very light.

Nutritional properties of goat’s milk

Goat’s milk, in fact, as well as being very nutritious, it is particularly digestible: it has a different fat composition, more easily attacked by lipases (which are the enzymes involved in the digestion of fats), compared to cow’s milk. It also contains short-chain fatty acids that inhibit cholesterol. In addition to this, goat’s milk (and therefore its derivatives such as yogurt) is very rich in proteins, calcium, phosphorus, potassium, but also riboflavin and other mineral salts.

The history of goat’s milk

For years, goat’s milk has nourished the populations and tribes who lived from sheep farming, and there are several anecdotes regarding it. Pliny the Elder, in his Naturalis historiasays that barbarian populations very often ate a food produced by transforming milk into something more compact and pleasantly acidic to treat various diseases: yogurt, in fact. The same one that Genghis Khan made his army drink so that the soldiers would strengthen themselves. Francis I of France, in the Renaissance, recovered from a chronic illness thanks to the goat yogurt that a Turkish doctor made him eat. So much so that the sovereign later nicknamed the food “milk of eternal life”.

These are some of the curiosities spread by Girau Farms, a brand of goat’s milk and goat’s milk-based products from a selected group of Sardinian authors. To try yogurt in the kitchen, he also suggested the recipe for this cheesecake, to be decorated as desired with fruit, chocolate or whatever you like best.

The recipe for cheesecake with goat yogurt

Ingredients for 6 people

  • 750 g of white goat’s yoghurt
  • 200 g of dry biscuits
  • 100 g of melted butter
  • 12 g of isinglass
  • 250 ml of fresh cream
  • 125 g of icing sugar

Method

  1. To make the yogurt cheesecake, crush the dry biscuits in a bowl and mix them with the melted butter. Line a 22 cm diameter mold with a hinged opening with baking paper and pour the mixture into it. Leave in the fridge for at least 15 minutes to solidify.
  2. Soak the isinglass, allowing it to soften. In the meantime, pour the cream into another container and whip it using an electric whisk until it obtains a soft, compact consistency.
  3. In another bowl, prepare the cream by mixing the white goat yogurt with the sugar. Heat the cream you kept aside and add the isinglass with its hydration water dissolved briefly in the microwave. Add everything to the yogurt and sugar cream.
  4. Add the mixture containing the yogurt to the semi-whipped cream, mixing everything well.
  5. Retrieve the base from the fridge and pour the cream over it. Then let everything rest in the fridge for at least 3 hours.
  6. Remove the cake from the mold using a knife and gently open the cake tin. Serve on a tray, decorating it as you like with your favorite toppings or with fresh fruit cut into slices.

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