Berry Easy Cheesecake Recipe
simple yet delicious

Yoghurt is the secret to this light, refreshing cheesecake. You can freeze in advance, ready for those unexpected guests.

Prep
30 Mins
Chill
240 Mins
Ready In
270 Mins
Serves
12

What you need

  • 250g digestive or wine biscuits, finely crumbed
  • 120g Anchor Butter, melted
  • 85g packet lemon jelly crystals
  • 85g packet strawberry jelly crystals
  • 3/4 cup boiling water
  • Finely grated zest of 2 lemons
  • 1/4 cup lemon juice
  • 1 punnet (250g) strawberries, hulled
  • 500g Anchor Cream Cheese
  • 1 cup De Winkel All Natural Plain Unsweetened Yoghurt

Here's how it's done

  1. Grease the base and sides of a 23cm-diameter springform cake tin.
  2. Combine the biscuits and melted butter and press firmly into the base of the prepared tin. Chill while you make the filling.
  3. Combine both packs of jelly crystals with boiling water, stirring until dissolved. Add lemon zest and juice and leave to cool (about 15 minutes).
  4. Transfer cooled jelly mix to a food processor with all remaining ingredients, and whizz until smooth. Pour over the base and chill until set (at least four hours).
  5. To serve, lift out of the tin and cut with a warm knife.

Serving Suggestions

Make mini cheesecakes for a special occasion by setting them in muffin tins or ramekins lined with plastic wrap.

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