About the bake
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!
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.
Step 2:
Melt the butter with the muscovado sugar and pour over the biscuits, then add the honey and combine.
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.
Step 6:
In a separate bowl place the Skyr and sugar and beat together.
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.
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.
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
For the Base
- 350g Digestive biscuits
- 150g Butter (unsalted, melted)
- 30g Billington's light muscovado
- 1 tbsp Honey
For the Cheesecake
- 750g Strawberry skyr yoghurt
- 100g Silver Spoon Caster Sugar
- 5 Gelatine leaves
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 260ml Double cream
For the Topping
- 12 Strawberries (pureed)
Recipe Reviews
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.
Easy and delicious! New favourite yum!
Ingredients
For the Base
- 350g Digestive biscuits
- 150g Butter (unsalted, melted)
- 30g Billington's light muscovado
- 1 tbsp Honey
For the Cheesecake
- 750g Strawberry skyr yoghurt
- 100g Silver Spoon Caster Sugar
- 5 Gelatine leaves
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 260ml Double cream
For the Topping
- 12 Strawberries (pureed)