Strawberry Yoghurt Cheesecake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 125 ml strawberry jam
• 60 ml boiling water
• 500 g boudoir biscuits
• 200 g smooth cream cheese
• 250 ml full cream strawberry yogurt
• 125 ml caster sugar
• 30 ml cake flour
• 2 exra large eggs
• 200 g smooth cream cheese
• 250 g strawberries
• 15 ml gelatin
• 30 ml cold water
• 45 ml boiling water
• 250 ml cream
• 125 ml caster sugar

Recipe

• 1 preheat oven to 150% celsius.
• 2 bottom layer:.
• 3 mix strawberry jam and boiling water until smooth.
• 4 dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm loose-bottomed cake tin.
• 5 first layer.
• 6 mix the cream cheese and yoghurt together, add the caster sugar and stir well.
• 7 sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
• 8 pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
• 9 top layer.
• 10 prepare the top layer while waiting for the baked layer to cool.
• 11 puree the strawberries.
• 12 mix the puree strawberries, with the cream cheese until smooth.
• 13 sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
• 14 add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
• 15 beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
• 16 when the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
• 17 serve with stiffly beaten fresh cream and strawberries.