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Introduction: If you’re looking for a dessert that’s both indulgent and refreshing, this Strawberry Yogurt Cheesecake with Biscuit Crust is the perfect choice! This dessert offers a creamy, tangy filling made from fresh yogurt and cream cheese, paired with a crunchy, buttery biscuit crust. The sweetness of ripe strawberries on top adds a burst of flavor, making this cheesecake a light yet satisfying treat. Ideal for any occasion, from casual dinners to celebratory gatherings, this cheesecake brings a fresh twist to a classic favorite.
Ingredients: For the Biscuit Crust:
200g digestive biscuits (or any plain biscuits of your choice)
100g unsalted butter, melted
2 tbsp sugar (optional)
For the Yogurt Cheesecake Filling:
400g cream cheese, softened
200g Greek yogurt (or plain yogurt)
150g powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
2 tsp gelatin powder (or agar-agar for a vegetarian option)
3 tbsp water
For the Strawberry Topping:
250g fresh strawberries, hulled and sliced
2 tbsp sugar (or to taste)
1 tsp lemon juice (optional)
Instructions:
Prepare the Biscuit Crust:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
In a mixing bowl, combine the crushed biscuits, melted butter, and sugar. Stir until the mixture is well combined and crumbly.
Press the mixture into the base of a 9-inch (23 cm) springform pan to form an even layer. Use the back of a spoon to compact the crumbs. Place the pan in the refrigerator to set while you prepare the filling.
Prepare the Cheesecake Filling:
In a small bowl, dissolve the gelatin in 3 tbsp of warm water. Let it sit for a few minutes until it becomes slightly thickened.
In a large mixing bowl, beat together the cream cheese, Greek yogurt, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Gently stir the dissolved gelatin into the cheesecake mixture, ensuring it is evenly combined.
Assemble the Cheesecake:
Pour the cheesecake filling over the chilled biscuit crust, spreading it evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
Prepare the Strawberry Topping:
In a small bowl, toss the fresh strawberry slices with sugar and lemon juice (optional). Allow them to sit for 15-20 minutes, releasing their natural juices.
Once the cheesecake is set, arrange the marinated strawberries on top of the cheesecake before serving.
Serve and Enjoy:
Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice it into wedges and serve chilled.
Serving and Storage Tips:
Serve your strawberry yogurt cheesecake chilled for the best texture and flavor.
To store leftovers, cover the cheesecake with plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 3 days.
You can also freeze the cheesecake for up to 1 month. Just wrap it tightly in plastic wrap and aluminum foil before freezing, and allow it to thaw in the refrigerator before serving.
Variations:
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