This easy strawberry yoghurt cheesecake recipe is a great alternative to a traditional cheesecake - which all your friends have eaten many times before - it is light, fresh and fruity.
We suggest making this yoghurt cheesecake in a heart-shaped tin - the pink colour from the strawberries (and other berries) make it the perfect pink colour for a Valentine's Day offering or just for sharing over an afternoon cuppa with friends.
This cheesecake also uses extra-light cream cheese to cut down on some of the calorie intake.
Ingredients
- 75g light digestive biscuits
- 15g plain chocolate
- 15g unsalted butter
- 3 sheets leaf gelatine (or enough to firmly set 300ml/½ pint)
- 175g ripe strawberries
- 120g extra light cream cheese e.g. Philadelphia
- 1tsp caster sugar
- 100ml low-fat strawberry yogurt
WEIGHT CONVERTER
Method
- Crush the biscuits in a processor or in a bag with a rolling pin.
- Melt the chocolate with the butter in a bowl over a pan of hot water. Mix with the biscuits, blending well together and divide between the prepared heart-shaped, loose-bottomed tins (approx. 12cm x 10cm). Chill whilst preparing the filling.
- Chop ¾ of the strawberries in a processor, mix the cream cheese with the sugar and yogurt, then stir in the strawberries.
- Soak the gelatine with 4tbsp of cold water and melt gently in a bowl over a pan of hot water. Stir into the strawberry mixture and divide between the heart tins. Chill for several hours until set.
- Remove from the tins and decorate with the remaining strawberries before serving.
Top Tip for making Strawberry yogurt cheesecakes
If the heart-shaped tins do not have loose bases, line with cling film - make it sure it has room to come over the sides of the tins to aid removal. Alternatively, use 4 small ramekins.
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