Comments on: Yogurt cheesecake with apricot glaze

By: maria

maria — Mon, 27 Jun 2011 11:46:06 +0000

thanks liz for the comment about culinary preferences on pasta – even this kind of recipe for cheesecake is a little further away from what peopel in crete are willing to eat as dessert: i dont make these kinds of desserts becos my family just doesnt appreciate them (and i end up eating most of it), but they are truly my favorite kinds of desserts

at the moment, we have a lot of apricots in the garden, and i am dying to make a clafouti – but that will be wasted on the rest of the family…

By: Liz

Liz — Sun, 26 Jun 2011 22:09:00 +0000

Yogurt labneh — that sounds like such a cool idea!

By: Laura

Laura — Mon, 13 Jun 2011 22:19:34 +0000

This looks really delicious–I love the apricot and lemon flavoring.
I made a yogurt cheesecake, too. I drained 32 ounces of vanilla yogurt to get 16 ounces of vanilla labne, but I think that 16 ounces of greek yogurt would have worked just as well. I adjusted the sugar to account for the sugar that was in the vanilla yogurt (I think the vanilla yogurt had about 1/2 cup of sugar in it).

By: Faye Levy

Faye Levy — Sat, 11 Jun 2011 23:34:56 +0000

Liz, I think you may have absorbed the Mediterranean style of creativity from living in Israel!

Of course the vanilla isn’t Mediterranean but it’s wonderful in cheesecake.

By: Lisa @ Sweet as Sugar Cookies

Lisa @ Sweet as Sugar Cookies — Sat, 11 Jun 2011 23:05:17 +0000

What a delicious looking cheesecake. That glaze sounds perfect for it. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your cheesecake up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

By: Ariella

Ariella — Sat, 11 Jun 2011 13:51:19 +0000

Nice! Looks great. I think I will try this recipe sometime using goat labaneh. I was also thinking of doing a petit beurre crust this year but opted for something much simpler Love the little stand the cake is sitting on, very pretty.

By: Liz

Liz — Sat, 11 Jun 2011 11:17:46 +0000

Vanilla yogurt — sure, why not? The cake has a hint of vanilla in it.

Next time I need an exorcist, I’ll give you a call

By: Liz

Liz — Sat, 11 Jun 2011 11:16:24 +0000

Faye, I’d think labaneh would work too. I’ll have to save that idea for next year. And interesting, I never thought of this cheesecake as “Mediterranean” — I guess these are just flavors that I’m used to!

By: Miriyummy

Miriyummy — Thu, 09 Jun 2011 14:10:10 +0000

Lucky you, you had to call in a repairman. When my oven goes on the blitz we usually need the services of an exorcist.

Your cheesecake looks so good, I can’t wait to try it. Do you think it would work with vanilla-flavored yogurt?

By: Faye Levy

Faye Levy — Thu, 09 Jun 2011 05:00:18 +0000

Thanks, Liz. I like your idea of doing a cheesecake with Mediterranean flavors – the yogurt, apricots and lemon. Bravo!

The French sweet quiches have less of a problem with liquid because I think a pastry crust is more sturdy than one made of cookie crumbs. Also, a cheesecake is taller and it’s harder for the liquid to evaporate.

I wonder whether a strained yogurt like labneh might work.