I love your video so much because you are not perfect and you don’t try to be either. We all make mistakes and this is ok. Love you sharing your tips. This look so fantastic!
Refika (and lovely team) what a delicious looking dessert, especially for spring. Light and airy and refreshing!! We can't wait to try this and to see if our guests can know that its healthy! Bayramınız kutlu olsun. İyi Bayramlar to all who celebrate! Be well and stay safe!!
This is a revelation! ❤❤❤I HAD to try this even though I am not that confident with my baked dessert skills. This is the first time I had the motivation to whip egg whites to peaks😅 and it was sooooo worth the effort. Credits to the original channel too, and this puff pastry trick elevated the recipe! Yoghurt cakes are easier on the pocket than cheesecakes. Your channel is always going to be a happy place for me. Much love ❤
I was recently gifted a Norwegian cookbook with recipes from Turkey and The Middle East by Vidar Bergum. It has photos by Bahar and they are just gorgeous. So if Bahar tells you to use that bowl and not the one from Ikea you do as Bahar says. She knows what she is doing 😄
Thank you so much for sharing your lovely recipes, you really are a genius in the kitchen, I've learnt alot from you, I'm not turkish but you've inspired me to try Turkish cuisine, keep it up. Love from Southern Africa.❤
Love your channel ...don't feel you need to be "professional ". Who says what professional is anyway....you are very real and i think that is what professional should be!! Congratulations on your 1st grandbaby! Your life is changed forever with these little gifts from our Father!
Isn’t professional well experienced? You can achieve that by going to culinary school and practicing. Or by spending hours and hours and days and days in your kitchen. Oh, and by not being afraid to experiment.
This makes perfect sense in that I make cream cheese by continuing the straining process for my yogurt longer than normal until it is fairly firm and then pressing it to a block. This being said, this should be fantastic.
Ohhh my goodness!!! thank you so much for this recipe, my mold was smaller and yes is a bit difficult to take it out but the kids (grown) just loved it didn't mind the slices were not like in the picture. just fantastic!!!
OMGosh! This looks amazing, and I love that it’s way less fat! I am definitely making this at the next big family pot luck. I wish I could add 1000 more likes! 👍❤️🥧
Hi Refika. Thanks for sharing your recipe, I’ll be making that for sure. People at work always ask for the burnt basque cheesecake. I’m sure this will be one of their favourites too. I’m glad you enjoyed vanilla from NZ. I will bring you some more when I’m over again.
Excellent Rafika👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽. I make this kind of 'yogurt' cheesecake, but the addition of the meringue is the game changer. I'll definitely be trying it. Thanks again👍🏽
I make puff pastry by hand. It's a lot of work. If you make puff pastry yourself you will understand when I tell you that my heart sank when I saw you crush those beautiful loaves of pastries. This is a beautiful recipe and I intend to make it.
Your recipe look amazing..your videos are so good and fun to watch..thank you for all you do..I haven’t seen Borek in the videos for a bit hope he is well…be safe and God bless!🦬🐞🐢
I made this last week and my family thought it was great. I had to make a gluten free crust so I used an almond flour crust from another recipe and decorated the top with slivered almonds. But I seemed to have too much fluffy stuff. I used a 24 cm pie plate and piled on as much as I could. What size pan did you use? I took the leftover fluff, made a little more fruit filling, combined them together and froze it to make a frozen yoghurt dessert. Delicious so no loss.
Thank you for sharing this delightful recipe. Thank you for introducing me to another channel with delicious recipes. Thank you for having your channels and store to enrich our lives.
I use my used up vanilla pods to make vanilla extract, I used to put it in sugar but the vanilla extract is totally use of the pod! I never grated puff pastry, very interesting!
I made this yesterday and it was great. I'll make small changes next time. 1) use a pan with a removable bottom, 2) use standard pastry, the filo isn't worth it, 3) be careful not to over beat the egg white, 4) reduce quantities a bit, Refika's pan must be huge! I used the left overs to make a 2nd smaller one.
Yogurt filling is worth a try. However, will omit the starch and use guar gum, xanthan gum, agar agar, or gelatin instead. My sweetener of choice for this will be monk fruit. For the base, will use Biscoff cookie crumbs with butter. Don’t mind the phyllo trick for a crunchy topping.
This looks delicious. I think I got the recipe and thank you for that. I hate what RUclips is doing with the comments. This is where the recipe was, and RUclipsrs make it nearly impossible to copy these recipes because they’ve changed the way they can be viewed. It’s very hard to copy a recipe by starting and stopping and starting and stopping in order to write it down. Anyways, this recipe looks really good and thank you for posting it.
So cool that you used to count backward by different intervals to calm down! My therapist actually suggested i do this when I'm experiencing anxiety and it works so well!
I love your videos and thank you for sharing this wonderful recipe. It looks great and I love that it is much lighter than cheesecake. I am definitely going to make this at home!
Oh,oh,oh ....this Must be Heaven sent! I just Have to try this recipe! Refika must be the Best cook in the Whole World! .......and I am not even Turkish🙃 ....I wish I was now! 😁
I binged your videos on tv. Great production quality! Love Bahar & Burak. You are so fun to watch. You make turkish cuisine look less labour intensive! You are also creative. Do you have your own restaurant in istanbul?
Thank you for the tip for the vanilla pod Refika… I also take out pod now after a few weeks and caramelize the pod with a little sugar to make the tastiest sweet chewable snack
My Mum also taught me to crack the eggs in a small bowl and then put it in a larger bowl in case you make a mistake (or come across a rotten egg). I’ve never seen anyone else do this, but now I have!
Delicious. Thank you. When I saw you grating strips of puff pastry to put on top of the mixture, it reminded me of some English puff pastry tarts, where you fill with jam/compot, much like yours. Then drizzle a little layer of loose, runny icing layer, to cover and top with grated coconut long strips. I think you bake the mille-feuille tart bases first, before assembling the other ingredients.
Wonderful. Thank you. Great music at the end😂. I will definitely try that one. I just love your channel and your enthusiasm and all of your colleagues.
Never saw anyone do that with puff pastry! Genius!
Me neither! Looks scrumptious right?!?
In my country we do this 😂
I know - I ❤ this
could you talk less a little bit because you have a lot of accents girl !!! I could not enjoy your channel cause by your talking too too much girl ….
@@monicaluu6522 keep listening, you will quickly pick up the accent and expand your world with these fantastic recipes!
I love your video so much because you are not perfect and you don’t try to be either. We all make mistakes and this is ok. Love you sharing your tips. This look so fantastic!
I used to watch her videos when I was in a bad mood haha
She is a very popular and creative chef in Turkey
Looks great. I may try it with corn flakes and cashew coconut yoghurt to make it gluten and dairy free. Love your personality, delivery, and food.
You are truly a magician in the kitchen. Beautiful and amazing yogurt cake/pie! Oh, the things you can do! 😊❤
Thank you 🙏🏻♥️
Beautiful dish. I’ve never seen this type of crust used this way, great idea!🎉
In my country we do this from ages
Refika (and lovely team) what a delicious looking dessert, especially for spring. Light and airy and refreshing!! We can't wait to try this and to see if our guests can know that its healthy! Bayramınız kutlu olsun. İyi Bayramlar to all who celebrate! Be well and stay safe!!
I love how she said she’s making clouds from the egg whites and not white peaks. ❤
I watched 15 videos for making yogurt cake and this one is so much better than the rest of them! Thank you
This is a beautiful dessert from bottom to top!!!
This is a revelation! ❤❤❤I HAD to try this even though I am not that confident with my baked dessert skills. This is the first time I had the motivation to whip egg whites to peaks😅 and it was sooooo worth the effort. Credits to the original channel too, and this puff pastry trick elevated the recipe! Yoghurt cakes are easier on the pocket than cheesecakes. Your channel is always going to be a happy place for me. Much love ❤
Süper duruyor. İngilizceniz de çok tatlı
I was recently gifted a Norwegian cookbook with recipes from Turkey and The Middle East by Vidar Bergum. It has photos by Bahar and they are just gorgeous. So if Bahar tells you to use that bowl and not the one from Ikea you do as Bahar says. She knows what she is doing 😄
Thank you so much for sharing your lovely recipes, you really are a genius in the kitchen, I've learnt alot from you, I'm not turkish but you've inspired me to try Turkish cuisine, keep it up.
Love from Southern Africa.❤
Love your channel ...don't feel you need to be "professional ". Who says what professional is anyway....you are very real and i think that is what professional should be!!
Congratulations on your 1st grandbaby! Your life is changed forever with these little gifts from our Father!
Isn’t professional well experienced? You can achieve that by going to culinary school and practicing. Or by spending hours and hours and days and days in your kitchen. Oh, and by not being afraid to experiment.
Grandbaby?
This makes perfect sense in that I make cream cheese by continuing the straining process for my yogurt longer than normal until it is fairly firm and then pressing it to a block. This being said, this should be fantastic.
Brilliant idea, thanks for sharing!
Ohhh my goodness!!! thank you so much for this recipe, my mold was smaller and yes is a bit difficult to take it out but the kids (grown) just loved it didn't mind the slices were not like in the picture. just fantastic!!!
OMGosh! This looks amazing, and I love that it’s way less fat! I am definitely making this at the next big family pot luck. I wish I could add 1000 more likes! 👍❤️🥧
This looks PHENOMENAL! I can't wait to make this. Going to try this week. Love your video!
That cake looks amazing!! Can't wait to make it!
I love that you credited the originator of the recipe. I will try this one but I will do a biscuit base
Hi
Gorgeous! I would just like to suggest LEMON ZEST IN THE YOGHURT MIXTURE!
Hi Refika. Thanks for sharing your recipe, I’ll be making that for sure. People at work always ask for the burnt basque cheesecake. I’m sure this will be one of their favourites too. I’m glad you enjoyed vanilla from NZ. I will bring you some more when I’m over again.
Thats nice🍀
Excellent Rafika👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽. I make this kind of 'yogurt' cheesecake, but the addition of the meringue is the game changer.
I'll definitely be trying it. Thanks again👍🏽
I make puff pastry by hand. It's a lot of work. If you make puff pastry yourself you will understand when I tell you that my heart sank when I saw you crush those beautiful loaves of pastries. This is a beautiful recipe and I intend to make it.
İngilizcemi geliştirmek için dinliyorum ayrıca leziz duran bi tarif eline sağlık abla ✌🏻😘
I love how you explain everything and the reason behind it Refika. Thank you for this recipe!
From South Africa we loove cheesecake I'm definitely going to make it. 😂❤ Thank you 🎉
I’m going to try it! But I have to figure out how to do it gluten free. You are as sweet as your goodies, thank you.
OMG ! YUMMY ! 🤤🤤🤤I have to try this one !!
Wow I gotta try this. Thank you for sharing !
Your recipe look amazing..your videos are so good and fun to watch..thank you for all you do..I haven’t seen Borek in the videos for a bit hope he is well…be safe and God bless!🦬🐞🐢
Ramadan Kareem!! 🌙
I made this last week and my family thought it was great. I had to make a gluten free crust so I used an almond flour crust from another recipe and decorated the top with slivered almonds. But I seemed to have too much fluffy stuff. I used a 24 cm pie plate and piled on as much as I could. What size pan did you use?
I took the leftover fluff, made a little more fruit filling, combined them together and froze it to make a frozen yoghurt dessert. Delicious so no loss.
Thank you for sharing this delightful recipe. Thank you for introducing me to another channel with delicious recipes. Thank you for having your channels and store to enrich our lives.
If you keep the knife vertical and cut from the edge to the centre ,you wont squash the cake or mix the fruit into it. Going to try this..looks yum
Your recipes r fabulous as is your presentation, the best cooking demonstrations on the internet. Bravo!
I use my used up vanilla pods to make vanilla extract, I used to put it in sugar but the vanilla extract is totally use of the pod! I never grated puff pastry, very interesting!
Thank you Refika I will try it for Eid, Eid Mubarek to you and your team
So glad I found this channel. Just love this recipe! Looks delicious. Thank you!
This is such a wonderfull unique recipe, I absolutely love it!
I made this yesterday and it was great. I'll make small changes next time. 1) use a pan with a removable bottom, 2) use standard pastry, the filo isn't worth it, 3) be careful not to over beat the egg white, 4) reduce quantities a bit, Refika's pan must be huge! I used the left overs to make a 2nd smaller one.
She used puff pastry, not phyllo
@@michele6228 maybe so, but it's a load of extra work, mess and cost for no reason. A great cake though
This looks so beautiful and I can just imagine taking a bite the fluffiness n light crunch from the puff pastry.
Yogurt filling is worth a try. However, will omit the starch and use guar gum, xanthan gum, agar agar, or gelatin instead. My sweetener of choice for this will be monk fruit.
For the base, will use Biscoff cookie crumbs with butter. Don’t mind the phyllo trick for a crunchy topping.
This looks delicious. I think I got the recipe and thank you for that. I hate what RUclips is doing with the comments. This is where the recipe was, and RUclipsrs make it nearly impossible to copy these recipes because they’ve changed the way they can be viewed. It’s very hard to copy a recipe by starting and stopping and starting and stopping in order to write it down. Anyways, this recipe looks really good and thank you for posting it.
:)))
Isn't there a feature on the sides where every word spoken is in typed form?
So cool that you used to count backward by different intervals to calm down! My therapist actually suggested i do this when I'm experiencing anxiety and it works so well!
I love your videos and thank you for sharing this wonderful recipe. It looks great and I love that it is much lighter than cheesecake. I am definitely going to make this at home!
That looks amazing, and adaptable to whatever fruit is in season, thanks.
This is sort of like mabroosheh but with cheesecake. Very nice idea
Looks wonderful! I have to try it. Thank you so much for sharing.
That looks delicious! Very clever with the puff pastry .
So good to watch! You are sweet and an amazing cook💕💕
That was an unexpected genius trick with the puff pastry! I love yoghurt and will definitely give this a try!
Oh what a fantastic was to make crust! Especially in the summer when you might want a quick easy dessert. This looks amazing. Shukran!
Charming lady shared a very good recipe! Thank you so much! Will do it soon. Hello from LA
This yogurt based cheesecake looks amazing!
OMG!!!!!! That looks soooo delicious!
Oh,oh,oh ....this Must be Heaven sent! I just Have to try this recipe! Refika must be the Best cook in the Whole World! .......and I am not even Turkish🙃 ....I wish I was now! 😁
Thank you for this recipe and clip. You are so sweet in the way you present the recipe.
Can't wait to try your puff pastry method for the yoghurt cake!! Thank you. You have a new fan from South Africa.
I’m so going to try this next week!! Thanks for the recipe!
Good job giving credit to the other RUclipsr. This is a really honest and mature gesture. The cake looks delicious!!!
Looks lovely and very well presented.
This looks incredible. I am on a diet and this is a perfect dessert to make on Eid. Thank You ❣
What a delicious looking cake!! I just may try this recipe out!!
Çok teşekkürler çok lezzetli pozitif bir tatlı
Wow! Beautiful and healthier than a regular cheesecake! Can't wait to try it.
Looks beautiful! I will be making this cake for our Shavuot festival. Thankyou!!
That looks so delicious. I’ll try it soon.
Genius!!! A mixture of Napoleon cake and cheesecake.
Will do this weekend.
Thank you🎉
I binged your videos on tv. Great production quality! Love Bahar & Burak. You are so fun to watch. You make turkish cuisine look less labour intensive! You are also creative. Do you have your own restaurant in istanbul?
So good you make everything so easy. I am a great fan of urs
Been dying to try a yogurt cake, and yours looks the most delicious AND beautiful - thank you! ❤
You are a genius! You make it soooo easy! I love my puff pastry. This is a brilliant crust. Yummy!
This is an AWESOME recipe - I just have to try it out - thanks so much
Excellent! This will be delicious!!
Amazing recipe. I will Try it. Love from Pakistan
This looks really good. Any suggestions to veganize it?
I enjoy watching you so much. Thanks for this unique, light cake. It's one I must try.
Bon Appetit
Muchas Gracias ,desde Buenos Aires Argentina
Delicious cake!!!
What an amazing Recipe. Now this is unique and as always love your personality
Thank you sooo much for this delicious recipe.
Will make it on Eid day.
In advance Eid Mubarak
Have a blessed Ramadan.
Hi Rafika, I will make that this week. I'll keep you posted!
Merhaba! Amazing recipe,Thanks
Thank you for the tip for the vanilla pod Refika… I also take out pod now after a few weeks and caramelize the pod with a little sugar to make the tastiest sweet chewable snack
Brilliant as always. ❤
So many amazing ideas in here. I'm going to try making it. Thank you!!
Wow, this looks amazing. I definitely have to try it. Love your channel so much.!
🥰
Love the idea of the yogurt filling! I think I’ll try it with a graham cracker base instead.
Thank you for sharing this recipe Refika! I can't wait to make it. Looks amazing!
My Mum also taught me to crack the eggs in a small bowl and then put it in a larger bowl in case you make a mistake (or come across a rotten egg). I’ve never seen anyone else do this, but now I have!
You are too good Refika. Love your recipes, your vivacity. You speak good English, hence makes for a good understanding too!
Your English is delightful. It was a real pleasure to watch the clip and listen. I also sent it to a friend.
Delicious. Thank you. When I saw you grating strips of puff pastry to put on top of the mixture, it reminded me of some English puff pastry tarts, where you fill with jam/compot, much like yours. Then drizzle a little layer of loose, runny icing layer, to cover and top with grated coconut long strips. I think you bake the mille-feuille tart bases first, before assembling the other ingredients.
This is innovative! Thank you for sharing! Never heard of grating puff pastry
This looks like a cool recipe! Great idea. In Greece we have Easter on the 5th of may. This looks perfect for it!
Love this! I’ve never seen anything quite like it 😍 thank you
Very creative I must say! Love your ideas 🩷
Wonderful. Thank you. Great music at the end😂. I will definitely try that one. I just love your channel and your enthusiasm and all of your colleagues.
I would definitely try this.... my kind of eating... thank you so much for this video
I believe vanilla pods are expensive everywhere Refika, here in the States are very expensive as well!
Excellent recipe! Thank you!
Also love the little tips!
This looks so delicious and creative. I’m wondering if it matters what kind of starch? Tapioca or cornstarch? Or potato starch? Thank you!
I don't think it makes a very big difference but it's better to use either cornstarch or potato starch.
Love your spirit
Thank you for a great recipe ❤
As always I’m sure it’s delicious