Raspberry Yogurt Cheesecake Charlotte

Yield: 18 Servings

Vanilla Sponge Cake

Granulated Sugar		8.8oz (250g)
Cake Flour, Sifted		7oz (200g)
Baking Powder		0.5oz (14g)
Vegetable Oil		3.2oz (90g)
Eggs		11.6oz (330g)
Milk		4.5oz (127g)

Combine the sugar, cake flour, baking powder, vegetable oil, and eggs and whip on medium speed for five minutes. Then add the milk and combine until smooth. Spread the batter onto a full sheet pan that is lined with a Silikomart Silkmat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes or until just set. Allow the cake to cool completely. Cut out 2.5 in/6.4 cm rounds.

Yogurt Cheesecake

Braun Cheesequick Mix (633105)		18oz (510g)
Granulated Sugar		1.8oz (50g)
Warm Water		18oz (510g)
Yogurt		30oz (850g)

Combine the Cheesequick and sugar in the bowl of a stand mixer, then add the water and whisk for 1 minute. Add the yogurt and mix at high speed for an additional 3 minutes.

Raspberry Insert

Braun Alaska-Express Raspberry (633005)		5oz (142g)
Water		11oz (312g)

Whisk the raspberry Alaska-Express and water together; set aside until slightly firm for assembly.

Assembly

Fresh Raspberries		As Needed

Using a piping bag, fill a rounded Charlotte 2.75 in/7 cm mold three quarters full with the Yogurt Cheesecake. Pipe a small amount of the Raspberry Insert into the Yogurt Cheesecake and seal with a Vanilla Sponge Cake round, pressing lightly. Freeze completely and then unmold. Decorate with fresh raspberries as desired.