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cheesecake.md

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Cheesecake

Time: 20 min + 12 hrs set

Serves: 8

Crust Ingredients

  • 1 1/2 cups shortbread biscuit crumbs (~1/2 packet)
  • 1/4 cup brown sugar
  • 6 Tbl butter

Filling Ingredients

  • 250g philly cream chese block
  • 1/2 cup raw sugar
  • 3/4 greek yogurt (Farmers union is nice and thick)
  • 300ml thickend cream (full fat)
  • 3 Tbl lemon juice (~2 lemons)
  • 1 tea vanilla essence
  • 1 tsp Xanthm gum
  • Top with some Saltanas (optional)
  • pinch salt

Method

  1. Crush biscuits in a plastic freezer bag with a malett. Combine with brown sugar and soft butter. Press firmly to a large plate covered with baking paper. Ideally refrigerate for 1hr if time permits.
  2. Beat till smooth: cream cheese, lemon juice, vanilla essence, raw sugar, greek yoghurt.
  3. In a seprate bowl whip thickend cream.
  4. Mix 1/2 (try 2/3rds next time?) the thickend cream into the cream cheese mix by hand.
  5. Pour filling over crust. Refrigerate for 24hrs.
  6. Top with sultanas or passion fruit mixed with a little caster sugar or other berries.

Notes

Last time was too much cream and cheesiness. Nex time try: 1 cup greek yoghurt, 150ml-200ml light cream mixed in with no cream on top. Try on a small plate next time to encourage a thicker base?

Derived from: https://fooddoodles.com/no-bake-greek-yogurt-cheesecakewithout-gelatin/

Tags: Dessert