Strain the yogurt overnight. If there's a little difference in the amount you end up with, it's no problem.
First bake the sponge cake and slice into 1 cm layers. You'll only use 2 layers, so you can use the leftover cake for making other desserts.
Combine the ingredients for the syrup and microwave to melt the sugar. Let it cool.
Now make the batter for the no-bake cheesecake. First beat the heavy cream until light and fluffy. Soak the gelatin in water.
Put the yogurt, sugar, and lemon juice in a bowl and stir with a whisk.
Remove the gelatin leaves from the water. Add a small amount of the mixture from Step 5 to the gelatin and heat in the microwave until the gelatin dissolves. Add that to the remaining mixture from Step 5 and mix well.
Add the heavy cream from Step 4 and mix. The batter is done.
Place one layer of sponge cake in the cake pan and brush with syrup. There will be a space between the cake pan and the sponge cake.
Add the batter to a piping bag. Pipe batter over the space between the cake and the pan to cover it up. Then pipe half the batter onto the cake and smooth it out. Add the other layer of sponge cake and do the same thing again.
Chill well in the refrigerator until firm.
Here is my baked cheesecake. Recipe ID: 1421332 Rich Baked Cheesecake Made with Strained Yogurt.
Story Behind this Recipe
When it comes to cheesecake, I prefer baked cheesecake. But sometimes I get in the mood to make no-bake cheesecake. When I tried making this with the yogurt I usually have, it turned out delicious.