Yoghurt and cheesecake doesn't sound like a combination that should work but trust us it is really tasty. We used strawberry flavoured Skyr yoghurt as it has a great thick and creamy consistency that lends itself to a cheesecake recipe really well. Go on give it a try!
10 ingredients13 steps
Egg-Free Recipes
Nut Free
Method
Step 1
Crush the digestive biscuits in a bag with a rolling pin (or blitz in a food processor) place in a bowl and put to one side.
Ingredients for this step
350gDigestive biscuits
Step 2
Melt the butter with the muscovado sugar and pour over the biscuits, then add the honey and combine.
Ingredients for this step
150gButter (unsalted, melted)
30gBillington's light muscovado
1 tbspHoney
Step 3
Pour the mixture into a lined 9” spring form cake tin and press down to firm up.
Step 4
Place in the fridge to set whilst you prepare the topping.
Step 5
Place the gelatine leaves in water to soak as per the instructions on the gelatine pack.
Ingredients for this step
5Gelatine leaves
Step 6
In a separate bowl place the Skyr and sugar and beat together.
Ingredients for this step
750gStrawberry skyr yoghurt
100gSilver Spoon Caster Sugar
Step 7
Place some of the mixture into a saucepan and warm on a low heat.
Step 8
Squeeze the water out of the gelatine leaves and add to the saucepan. Heat until the leaves melt.
Ingredients for this step
5Gelatine leaves
Step 9
Add more of the Skyr mixture and the vanilla bean paste bit by bit and continue to mix throughout.
Step 10
In a separate bowl whip the cream until it reaches soft peak and mix together with the Skyr mixture.
Ingredients for this step
260mlDouble cream
Step 11
Pour the mixture on top of the biscuit base.
Step 12
Puree strawberries and drop small amounts on top of the cheesecake, then using a skewer or cocktail stick run it through the centre of each drop to make a ripple effect.
Step 13
Place the cheesecake into the fridge to set for 4 hours. Ideally 24 hours for the best results.
Ingredients
MetricImperial
For the Base
350gDigestive biscuits
150gButter (unsalted, melted)
30gBillington's light muscovado
1 tbspHoney
For the Cheesecake
750gStrawberry skyr yoghurt
100gSilver Spoon Caster Sugar
5Gelatine leaves
1 tbspNielsen-Massey Vanilla Bean Paste
260mlDouble cream
For the Topping
12Strawberries (pureed)
2 Baker Ratings
I have made this following the recipe, however in the method it does not mention the vanilla paste. I am also wondering if it is meant to be 1 tsp and not tablespoon of vanilla paste.
