Recipes › Desserts › Berry Yoghurt Cheesecake

Recipes

Berry Yoghurt Cheesecake

15 minutes + 3 hours chilling

Preparation Time

5 minutes

Cooking Time

Servings

Ingredients

Base: 2 cups sweet biscuit crumbs

½ cup melted butter

Filling

500g cream cheese, softened

1 cup Jalna yoghurt, plus extra to serve

¾ cup sugar

3 tsp gelatine, dissolved in ¼ cup boiling water (or replace with a vegan gelatine)

1 Tbsp grated lemon rind

Extra berries to garnish

Berry coulis

450g packet frozen mixed berries

1 Tbsp lemon juice

1/3 cup caster sugar

Method

Combine biscuit crumbs and butter, press into the base of a lined 21cm springform pan. Chill for 20 minutes.

For the berry coulis, add all ingredients to a small saucepan, bring to a simmer then remove from heat and pass through a sieve to remove seeds.

Beat cream cheese for 2 minutes until smooth. Add yoghurt, sugar, dissolved gelatine, lemon rind and juice and ¼ cup berry coulis. Continue to beat until smooth.

Pour mixture onto chilled crumb base. Refrigerate to set for 3 hours or overnight.

Top with extra yoghurt and berries and serve.

Note: For a vegetarian option, replace gelatine with vegan friendly setting agents. Please follow packet instructions as these setting agents differ in strength.