Technically, this is not a cheesecake since it's made with Greek yoghurt and whipping cream but it tastes just as creamy and delicious, just lighter in texture.
1 person made this
100g digestive biscuits
1 tablespoon soft brown sugar
60g butter, melted
1 leaf of gelatine
250ml whipping cream
3 tablespoons caster
450g Greek yogurt
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Method Prep:30min › Extra time:4hr chilling › Ready in:4hr30min
Crumble the biscuits and mix with 1 tablespoon of sugar and melted butter. Grease a springform tin or line with baking paper; divide the crumbs over the base of the tin. Press down well.
Clean the strawberries, slice into smaller pieces; transfer into a saucepan and puree with an immersion blender. Spoon three tablespoons of the strawberry puree into a bowl; set the leaf of gelatine on top and allow it to soften. In the meantime, heat the remaining strawberry puree in the pan. Add the strawberry-gelatine mixture; stir well for about 5 minutes until the gelatine is completely dissolved.
Beat the whipped cream with three tablespoons of sugar until stiff. In a large bowl, mix whipped cream, Greek yogurt and the strawberry mixture; pour on top of the biscuit base in springform tin.
Refrigerate the cake for at least 4 hours in the fridge.