Greek yogurt cheesecake with chocolate and berries

 Greek yogurt cheesecake with chocolate and berries 

Learn the most direct way to prepare delicious Greek Yogurt Cheesecake with Chocolate and Berries with basic steps, and the right ingredients to get the best results while preparing it in the special and delicious way of "international cuisine 68", try now in your home and satisfy your loved ones.

 stabilizers

Greek yogurt cheesecake with chocolate and berries

• 9 tablespoons of liquid coconut oil.
• 150 grams of spot rolls of salt.
• 350 grams of frozen berries.
• Half a cup of faded chocolate chips.
• 2 teaspoons strong coconut oil.
• 900 grams of Greek yogurt.
• 3 large eggs.
• 2 teaspoons vanilla.
• a cup of sugar.
• 2 tablespoons of filtered cornstarch in warm water for baking.
• 150 grams of fresh berries, for garnishing, crushed chocolate, and for garnishing.

The most effective way to prepare

1. Lubricate an 8-inch cheesecake dish with melted coconut oil.
2. Put the rolls and salt in a food processor and work hard until they look like grains of sand.
3. Transfer the bite to a medium bowl and add 5 tablespoons of liquid coconut oil.
4. Mix the fixings until smooth and the mixture should hold its own when pressed between two fingers.
5. Using the bottom of the cup, press this mixture into the bottom of the cheesecake pan.
6. Heat the stove at 180 ° C for ten minutes.
7. Put the dish on the stove for 10 minutes, until it turns shiny brown.
8. Remove the plate from the grill and place in a place to cool, leaving the stove open.
9. Place the frozen berries in a food processor and blend for 15 seconds until smooth.
10. Strain the raspberry puree through a fine cross-section sieve into a medium-sized bowl and discard the seeds.
11. Transfer 1/2 cup to a pot to prune and then set the jug and bowl away.
12. In a medium microwave-safe bowl, mix together the chocolate and strong coconut oil.
13. Microwave for 30 seconds, blend, until completely melted and softened, then, at this point, put away.
14. In a food processor, place the yogurt, eggs, vanilla, sugar, and cornstarch and blend until smooth, about 20 seconds.
15. Add ½ cup of the yogurt mixture to a medium bowl.
16. Place one and a half additional cups into the bowl of melted chocolate and the remaining cup into the bowl of raspberry puree.
17. Put 2 teaspoons of the melted coconut oil in the bowl, with the plain yogurt mixture, and the remaining 2 teaspoons of the coconut oil, liquid in a bowl with the berry puree and mix each bowl until combined.
18. To assemble the cheesecake, pour the chocolate layer over the roll and place in the refrigerator for 10 minutes.
19. Pour the vanilla layer over the chocolate layer, distribute well, and refrigerate for an additional 10 minutes.
20. Pour a layer of berries on top of the vanilla layer and spread it well.
21. Put a few drops of raspberry puree and use a toothpick to mix the puree into a beautiful example.
22. Wrap the bottom of a cheesecake mold tightly with aluminum foil and place it on a high-walled stove plate.
23. Pour about 2 cm of warm water into the roasting dish.
24. Heat the cheesecake for 35 minutes, until the edges are firm but the middle is still somewhat wobbly.
25. If the top begins to turn brown, cover it with aluminum foil until the end of the baking time.
26. Get off the stove and carefully dispose of the cheesecake from the water bath.
27. Put the cheesecake in the refrigerator for 3-4 hours or a short time.
28. Take it out of the fridge and cut it with fresh berries, crushed chocolate, and raspberry puree and serve it to your family cold for health and wellness.