Strawberry cheesecake
Method
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For the biscuit layer, mix all the biscuit ingredients together and reserve.
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For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well.
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Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries.
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Heat gently to dissolve the sugar. Remove from the heat, and allow to cool and thicken.
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For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes.
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Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.
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Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.
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When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.
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When the mixture is blended together add the vanilla extract.
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To assemble, place the biscuit layer into the base of six wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.
Ingredients
For the biscuit layer
- 150g/5¼oz crushed digestive biscuits
- 2 tbsp melted butter
- 2 tbsp caster sugar
- ½ tbsp freshly grated lemon zest, very finely chopped
- 6 tbsp orange juice or juice from the strawberries
For the strawberry layer
- 1 tbsp lemon juice
- 1 tbsp water
- 2 tsp cornflour, dissolved in a little cold water or orange juice
- 100g/4oz caster sugar
- 1kg/2lb 3¼oz strawberries, cleaned and sliced
For the cheesecake layer
- 2 sheets gelatine
- 1-2 tbsp of lemon juice
- 350g/12¼oz cream cheese
- 225g/8oz caster sugar
- 300g/10½oz thick Greek-style yoghurt
- 1 tbsp of vanilla extract
To serve
- whipped cream
- sprigs of mint
Shopping List
Strawberry cheesecake
Fruit and vegetables
Cooking ingredients
Biscuits, snacks and sweets
Drinks
Dairy, eggs and chilled
Other