Yogurt Heart Cheesecake Recipe

Crush the biscuits with your hand or robot into small pieces.

Add the melted butter on it.

Place the biscuits mixed with butter into the heart-shaped mold by pressing on it.

Leave it to stand in the refrigerator to form a mold.

Cut the strawberries into cubes in a saucepan and put the sugar on it.

Cook until it reaches the consistency of sauce.

If the strawberries don’t release their juices, add some water to it.

Finally, add the lemon juice and cover the gold.

With the help of a strainer, strain all the water and put it in a bowl.

Put the cream cheese in a separate bowl and add the yogurt and whisk.

During the whisking process, add the sugar little by little and mix well.

After adding the lemon juice, melt the gelatin and mix it with the ingredients.

Finally, add the strawberry sauce with a spoon and pour it on the biscuits waiting in the fridge.

Cover it with the help of cling film and leave it in the refrigerator for about 4 more hours.

Put the hot water into a bowl and mix until the powdered herbal gel dissolves.

Set aside the melted gel to cool.

Take out the cheescake waiting in the fridge and add the pomegranate seeds.

Pour over the warmed herbal gel.

Leave it in the fridge for 2 hours to cool.

Add the remaining pomegranates to the cheescake and decorate.

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