Strawberry Yoghurt Cheesecake Recipes

STRAWBERRY CHEESECAKES

Steps:

• Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
• Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve.
• Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and serve.

STRAWBERRY YOGHURT CHEESECAKE

Steps:

• Preheat oven to 150% Celsius.
• Bottom layer:.
• Mix strawberry jam and boiling water until smooth.
• Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
• First layer.
• Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
• Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
• Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
• Top layer.
• Prepare the top layer while waiting for the baked layer to cool.
• Puree the strawberries.
• Mix the Puree strawberries, with the cream cheese until smooth.
• Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
• Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
• Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
• When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
• Serve with Stiffly beaten fresh cream and strawberries.