TZUTC: -0800   
   MSGID: 35048.fidonet_cooking@1:105/500 2d80f655   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cream Cheese And Yoghurt Cake   
    Categories: Cake   
         Yield: 7 Servings   
       
         4    Eggs; yolks and whites   
              - separated   
         8 oz Cream cheese (220 g)   
       1/3 c  Thick Greek yoghurt (80 g)   
       3/4 c  Condensed milk (180 ml)   
         1 ts Vanilla extract   
         1    Lemon; grated zest of   
              Sprinkling of almond flakes   
              - (to garnish)   
       
     This cheesecake is so very light and does not have a biscuit base.   
     You can bake it a day in advance because it can keep in the fridge   
     for four days or more. The topping of almond flakes gives it a nice   
     crunchy texture. You can also top it with roughly ground pistachios.   
        
     Batter:   
        
     Blend the egg yolks with the cream cheese and yoghurt using a hand or   
     electric whisk.   
        
     Whisk in the condensed milk until very smooth.   
        
     Mix in the vanilla extract and the lemon zest.   
        
     Beat the egg whites until stiff, then gently fold them into the egg   
     yolk mixture until well incorporated. Do not stir, as this will   
     eliminate the air in the egg whites and consequently the lightness of   
     the cake.   
        
     Pour the mixture into the cake tin.   
        
     Cover the top with a good sprinkling of flaked almonds.   
        
     Gently tap the tin on the worktop a few times to release any air   
     bubbles.   
        
     Bake for 35 to 40 minutes until the almonds turn a golden brown. Then,   
     switch off the oven but do not open the oven door immediately. Leave   
     the cake to cool down inside it. If you take out the cake too   
     quickly, the height will reduce to half and the souffle effect will   
     disappear.   
        
     Once cold, carefully transfer to a serving dish and refrigerate for   
     an hour or so. Serve chilled or at room temperature.   
        
     Prepare your cake tin. You will need a 8" (20 cm) round cake tin.   
     Line the inside of the tin with parchment paper or use shop-bought 8"   
     (20 cm) cake tin liners.   
        
     Preheat the oven to 350?F (180?C / 160?C fan / gas mark 4).   
        
     Recipe by Linda Dangoor   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426