Light redcurrant cheesecake

    3 hours 25 min

    A lighter cheesecake made with goat's cheese and goat or sheep yoghurt - perfect for those of us who cannot have cow dairy. If you don't have a problem with cow dairy, feel free to use regular Greek yoghurt and regular cream cheese.


    Greater London, England, UK
    13 people made this

    Serves: 8 

    • 60g butter, melted
    • 225g Lotus Biscoff® or digestive biscuits, crushed
    • 170ml boiling water
    • 1 tablespoon powdered gelatine
    • 100g icing sugar
    • 300g spreadable goat cheese (or cream cheese)
    • 250g goat or sheep yoghurt (or Greek yoghurt)
    • 1 teaspoon vanilla extract
    • 340g redcurrants, stems removed
    • extra redcurrants to garnish

    Prep:25min  ›  Extra time:3hr setting  ›  Ready in:3hr25min 

    1. Melt the butter in the microwave. Add the crushed biscuits and stir to combine. Press into the bottom of a 23cm round springform cake tin. Place in the fridge or freezer while you prepare the filling.
    2. Combine the boiling water from the kettle with the gelatine and icing sugar. Whisk well till the gelatine has dissolved. Set aside.
    3. In a large bowl, combine the yoghurt, goat cheese and vanilla. Whisk well, then add the gelatine mixture, stirring vigorously. Gently stir in the redcurrants.
    4. Pour the mixture over the biscuit base, then transfer to the fridge to set for at least 3 hours or overnight. Just before serving, garnish the top of the cheesecake with additional redcurrants.

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