Strawberry Yogurt Cheescake
Ingredients
30 g butter
60 g digestive biscuit (crushed)
80 g soft cheese (philadelphia)
1/4 pt plain yogurt
2 eggs separated
20 g caster sugar
2 pkts strawberry jelly
80 g strawberries pureed
extra strawberries for decoration
Method
Melt butter in a pan and mix in biscuits crumbs leaving 3 table spoons behind. Put into tin for cheesecake base. In a food processor put the cheese, yogurt, egg yolks and sugar. Dissolve the strawberry jelly with 1/2 pt water and stir 1/4 pt of the jelly in the cheese mixture. Stir the remaining jelly in the strawberry pureed and chill both mixtures for 20 minutes.
Whisk egg whites until stiff and then fold them into cheese mixture (mix gently). Pour 1/2 of cheese mixture over the biscuits and fix with the back of a spoon, then at the pure mixture and then the remaining cheese mixture. Chill overnight, put remaining biscuits around the edges of cheesecake and lastly add some strawberry slashes over the top for decoration.
30 g butter
60 g digestive biscuit (crushed)
80 g soft cheese (philadelphia)
1/4 pt plain yogurt
2 eggs separated
20 g caster sugar
2 pkts strawberry jelly
80 g strawberries pureed
extra strawberries for decoration
Method
Melt butter in a pan and mix in biscuits crumbs leaving 3 table spoons behind. Put into tin for cheesecake base. In a food processor put the cheese, yogurt, egg yolks and sugar. Dissolve the strawberry jelly with 1/2 pt water and stir 1/4 pt of the jelly in the cheese mixture. Stir the remaining jelly in the strawberry pureed and chill both mixtures for 20 minutes.
Whisk egg whites until stiff and then fold them into cheese mixture (mix gently). Pour 1/2 of cheese mixture over the biscuits and fix with the back of a spoon, then at the pure mixture and then the remaining cheese mixture. Chill overnight, put remaining biscuits around the edges of cheesecake and lastly add some strawberry slashes over the top for decoration.
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