Who doesn’t like cheesecake? 😀
Cheesecakes are definitely one of my favourite desserts. The rich smooth filling accompanied by a crisp base and a fruity topping is sure a great way to end any dining experience, or as a teatime treat.
Along the years, I have tried and tested various cheesecakes 🙂 and have researched several recipes too. I have been wanting to try and make my own for a while now but I was always hesitant to do it. Maybe I was scared of using the gelatin as I have never used it before? I do not know but I definitely do not regret in giving this recipe a try.
This recipe here is for a no-bake cheesecake. I substituted most of the cream cheese typically found in cheesecake recipes with greek yoghurt, for a lighter cheesecake. However, you can stick to cream cheese if you wish. I find it is ideal after a heavier dinner and also great for those conscious of calories. 😉
For the topping, I had a bag of frozen forest fruit so I decided to use that. You can also use fresh berries, now that their season is round the corner. You can opt for strawberries or any other berries, lemon or caramel… it is completely up to you! You may also choose not to put any topping as the cream cheese filling is really tasty even on its own.
I wanted to prepare and serve mine in individual portions, so instead of using a springform cake tin, I used small glass jars. I find that it is a cute idea and very practical when it comes to serving.
Here’s a list of what you need and a step-by-step process to make your own cheesecake! 🙂
- 180g sweet biscuit crumbs
- 110g unsalted butter, melted
- 2 sheets gelatin (mine were 7cmx23cm)
- 90g cream cheese
- 400g greek yoghurt
- 120g sugar
- 2 tsp lemon juice
- peel of 1/2 lemon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 200g forest fruit
- 1 tbsp sugar
- 100ml Bajtra liqueur (any other fruit liqueur or water)
- Start by mixing the biscuit crumbs and melted butter together to prepare the base of your cheesecake. Place it in a springform cake tin or in individual glass jars. Set aside in the refrigerator to chill for at least 1 hour.
- In a food processor, slowly mix together the greek yoghurt, cream cheese, sugar, lemon juice and peel, vanilla extract and salt until well combined.
- Soak the gelatin sheets in cold water for 10 minutes until they become soft. Squeeze them and add them to 2 1/2 tablespoons of water. Using bain marie method, stir them until completely dissolved. With the food processor running on low speed, slowly add this liquid to the greek yoghurt/cream cheese mixture.
- Pour the greek yoghurt mixture onto the biscuit base, cover with cling film/jars cap and place it in the refrigerator for at least 6 hours or overnight to make sure that it is completely set. You can prepare this even a day in advance.
- For the fruit topping; In a small saucepan, combine the forest fruit, sugar and liqueur and bring to boil. Let it simmer for about 15 minutes or until the consistency is syrupy. Make sure it is completely cool before pouring it onto the cheesecake.
- Chill it for at least an hour before serving.
Ooopppsss… They were soon gone!!! 😃