Yoghurt Cheesecake with Almonds and Boiled Condensed Milk

Delicate cheesecake with savoyardi base, vanilla yoghurt filling and boiled condensed milk.

Ingredients

• savoyardi - 100 g (or other biscuit cookies)
• natural yogurt - 1.5 l
• icing sugar - 150 g
• cream cheese (Philadelphia, Mascarpone, etc.) - 250 g
• vanilla extract - 1 tsp
• eggs - 4 pcs.
• flour - 1 tbsp. l.
• boiled condensed milk - 100 g
• almonds - a handful

Directions

1. Weigh the yoghurt through cheesecloth for 10-12 hours to drain the liquid. You will get a thick yoghurt mass. Put cookies on the bottom of a split form (I have a diameter of 24 cm), in narrow parts - halves.
2. Whisk the cream cheese, yoghurt, vanilla extract and powdered sugar at low speed.
3. Add eggs and flour one at a time while whisking. Stir until smooth. Pour onto cookie base. Bake at 170 ° C for 50-60 minutes. Cool to room temperature and refrigerate for 4 hours.
4. Grease the top with condensed milk and sprinkle with almonds. Enjoy your meal!