Summer is upon us, Wimbledon is in full swing, you know what I’m thinking about?? Strawberries! They truly are at their best this time of year, so you should make the most of their juicy beauty!
Let’s face it though, no one wants to put the oven on in the midst of a heatwave, so naturally this is a no bake pud. Hurrah!
Here is what you will need to serve 8.
- 160g Digestive Biscuits
- 50g Unsalted Butter
- 1 x 400g Punnet of Strawberries
- 350g Philadelphia Original
- 100g Caster Sugar
- 2 tsp Vanilla Extract
- 250ml Greek Yoghurt
- 1 x 11g Sachet of Powdered Gelatine
- 7″ (18cm) Springform Tin
- Food Processor
NOTE: You don’t have to put the strawberries inside the cheesecake if you want to keep it simple. You don’t need to line the sides of the tin for this version, only the base. Follow the recipe as below but don’t put strawberries round the edge of the tin. Simply pour the vanilla cheesecake mix, on it’s own, over the biscuit base and allow to set before topping with sliced strawberries.
Firstly, lightly grease and line the base and sides of the tin with baking paper. (Clear acetate would be best for the sides but it’s not essential.)
In a food processor, blitz the digestive biscuits until fine crumbs form.
Melt the butter either in a small saucepan over a low heat or in the microwave in 15 second bursts. Gradually pour the melted butter into the processor & pulse. The crumbs should just start to clump together.
Press the mixture into the base of the prepared base.
Cut the tops off about 7 or 8 strawberries then slice them in half. Press the strawberries around the edge of the tin, sliced side out, and place into the fridge to chill whilst we prepare the filling.
Pour 3 tbsp of cold water into a small bowl and sprinkle over the gelatine. Place the bowl into a larger bowl that’s filled with a little boiling water.
Stir until the gelatine has completely dissolved then remove the small bowl from the water & leave to one side to cool.
Next, either in an electric stand mixer or a large bowl with an electric hand whisk, beat together the Philadelphia, caster sugar & vanilla extract until smooth.
Pour in the greek yoghurt and mix until smooth again.
Once it’s set, remove from the tin, carefully peel off the baking paper & put on a nice serving plate. Hull & slice the remaining strawberries, then lay them on top to make a pretty pattern.
This cheesecake will last for about 2 days if kept in an airtight container in the fridge.
How beautiful is that?! I’ve always thought that sliced strawberries are so pretty, especially when put on top of an indulgent dessert!
With the addition of greek yoghurt, this cheesecake is pleasantly light and the strawberries make it really refreshing. It is literally the perfect dessert to serve your friends and family at your BBQ’s this Summer!
I hope you enjoyed the post my lovelies, until next time.