Strawberry Yoghurt Cheesecake
- Bottom layer
- 125 ml strawberry jam
- 60 ml boiling water
- 500 g boudoir biscuits
- First layer
- 200 g smooth cream cheese
- 250 ml full cream strawberry yogurt
- 125 ml caster sugar
- 30 ml cake flour
- 2 exra large eggs
- Top layer
- 200 g smooth cream cheese
- 250 g strawberries
- 15 ml gelatin
- 30 ml cold water
- 45 ml boiling water
- 250 ml cream
- 125 ml caster sugar
- 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.
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Taken from www.food.com/recipe/strawberry-yoghurt-cheesecake-367622 (may not work)