Greek yogurt cheesecake
Total time:plus 6 hours setting time
Skill level: Bit of effort
Costs: Cheap as chips
For guiltless indulgence try this no-bake yogurt cheesecake recipe. The honey and vanilla bring natural sweetness, while Greek yogurt contributes silky creaminess; making it so healthy you can even justify having it for breakfast! If you're making it for a more sophisticated occasion, substitute the chocolate chip topping with sliced seasonal fruit. This cheesecake recipe works well as a dinner party dessert as it can be made two days ahead and stored in the fridge. It is also much lighter than a traditional cream cheese cheesecake, so won't weigh down your diners at the end of a meal.
For the biscuit base:
- 100g butter, melted and cooled
- 200g digestive biscuits
For the cheesecake filling:
- 2 tsp powdered gelatin
- 500g Greek yogurt
- 500g mascarpone
- 4 tbsp honey
- 1 tsp vanilla extract
- 100g chocolate chips, to decorate
Get top-marks for presentation by slicing your cheesecake like a pro; dip your knife into a tall glass of warm water and wipe dry in between slices.
- For the biscuit base: use 10g of melted butter to grease a 23cm loose-bottomed spring form cake tin and line with baking parchment. Put the digestive biscuits into a freezer bag, push out the air, seal, and use a rolling pin to crush the biscuits to crumbs. Pour the biscuit crumbs into a mixing bowl, add the remaining the melted butter and stir until all the crumbs are well coated.
- Use the back of a spoon, or your fingers, to press the biscuit crumbs into the base of the cake tin. Put the tin in the fridge for one hour to allow the biscuit base to set.
- For the cheesecake: measure 1½ tbsp cold water into a heatproof bowl and tip in the powdered gelatin. Put the bowl over a pan of simmering water and stir the mixture for 2 minutes, or until the gelatin dissolves.
- Put the Greek yogurt, mascarpone, honey and vanilla extract into a mixing bowl and use an electric mixer to combine. With the electric mixer still running, gradually add the gelatin liquid.
- Remove the tin from the fridge and pour the cheesecake mixture onto the biscuit base and spread evenly. Return to the fridge to set, ideally overnight or for a minimum of six hours.
- About 30 minutes before serving, take the cheesecake out of the fridge so that it reaches room temperature. Decorate with chocolate-chips and serve.