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Greek yogurt cheesecake

(15 ratings)

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Greek yogurt cheesecake
Greek yogurt cheesecake
  • Serves: 8-10

  • Prep time:

  • 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.

Ingredients

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.

Method

  1. 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.
  2. 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.
  3. For the cheesecake: measure 1 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.
  4. 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.
  5. 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.
  6. About 30 minutes before serving, take the cheesecake out of the fridge so that it reaches room temperature. Decorate with chocolate-chips and serve.

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(15 ratings)

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