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Tips and Tricks:

Keep an eye on the temperature: Cream cheese and yogurt should be at room temperature. If they are cold, lumps will form in the mixture and the cheesecake will not be smooth.

Do not overbeat: Beat cream cheese with sugar until smooth. After adding the whipped cream, do not beat it with an electric mixer, but fold it gently with a spatula. Over-whipping may cause the cream to separate or the cheesecake to become tough.

Correct use of gelatin: If you are using gelatin, let it sponge in normal water for 5-10 minutes, then melt it by heating it in the microwave for 10-15 seconds. Don't pour it directly into the hot cheesecake mixture; First add a little of the cheesecake mixture, cool it slightly, then add to the main mixture. When using agar-agar, it is melted by boiling it in water.

Cool completely: Leave this cheesecake in the fridge to set for at least 6 hours or best overnight. If you try to take it out too quickly, it may leak out in the middle.

For clean slices: Cut the cheesecake using a hot and dry knife. Wipe the knife after cutting each slice and reheat it. This will give you perfectly clean and restaurant-like slices.