100g butter, plus extra for greasing
250g ginger nut biscuits, crushed
600g cream cheese or soft goat’s cheese
100g icing sugar
1 vanilla pod, split in half and seeds scraped out or 2 teasp. vanilla extract
200g thick yoghurt (sheep’s such as Velvet Cloud would also work well)
seasonal fruit, to serve (see introduction)
100g butter, plus extra for greasing
250g ginger nut biscuits, crushed
600g cream cheese or soft goat’s cheese
100g icing sugar
1 vanilla pod, split in half and seeds scraped out or 2 teasp. vanilla extract
200g thick yoghurt (sheep’s such as Velvet Cloud would also work well)
seasonal fruit, to serve (see introduction)
To make the base, lightly butter a 20cm loose-bottomed cake tin and line with parchment paper. Melt the butter in a pan over a gentle heat or in a bowl in the microwave. Add the crushed ginger nut biscuits and mix well. Spread the mixture evenly over the base of the tin, pressing down with the back of a spoon to flatten. Place in the fridge to chill for 10 minutes.
To make the filling, put the cream or soft goat’s cheese, sugar and vanilla in a large bowl and whip with a hand-held electric beater for 2 minutes (or use a stand-alone mixer). Fold in the yoghurt and spoon on to the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the cheesecake down with the back of a spoon. Leave to set in the fridge overnight.
To serve, bring the cheesecake to room temperature about 30 minutes before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slide on to a serving plate or cake stand, removing the lining paper and base. Add some fruit to each plate to serve.
To make the base, lightly butter a 20cm loose-bottomed cake tin and line with parchment paper. Melt the butter in a pan over a gentle heat or in a bowl in the microwave. Add the crushed ginger nut biscuits and mix well. Spread the mixture evenly over the base of the tin, pressing down with the back of a spoon to flatten. Place in the fridge to chill for 10 minutes.
To make the filling, put the cream or soft goat’s cheese, sugar and vanilla in a large bowl and whip with a hand-held electric beater for 2 minutes (or use a stand-alone mixer). Fold in the yoghurt and spoon on to the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the cheesecake down with the back of a spoon. Leave to set in the fridge overnight.
To serve, bring the cheesecake to room temperature about 30 minutes before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slide on to a serving plate or cake stand, removing the lining paper and base. Add some fruit to each plate to serve.