Here it is! Cheesecake recipe that you’ll love making over and over again! It’s basically a lighter version of the original as it’s made with yoghurt, not only cream cheese and includes no baking whatsoever. Which is great for summer when you don’t want to spend days in the kitchen next to a hot oven. I’m actually not the biggest fan of cheesecakes so this lighter version works perfectly, however, my husband loves a good cheesecake so he approved this one in a way that he basically ate the whole thing over the course of a couple of days :D Hopefully, you’ll feel the same way when you try it.
I created this recipe for Instagram originally in a collaboration with Siggi’s skyr yoghurt and I used vanilla flavour in it but I’m pretty sure you can substitute it with skyr/greek yoghurt and add a bit of vanilla paste and more sugar to the recipe.
CRUST
200g digestive biscuits
80g butter (melted)
Line 20cm springform cake tin bottom with parchment paper. Mix together ground digestive biscuits with melted butter until combined. Transfer to a cake tin and press into an even layer. Let chill in the fridge as the filling is prepared.
FILLING
3x siggi’s Vanilla Yogurt (450g) room temp
400g cream cheese (room temp)
60g powdered sugar
Pinch salt
4x leaf gelatine + 2-3tbsp water
In the bowl mix together cream cheese, siggi’s Vanilla yoghurt, sugar and salt until smooth. Prepare gelatine following the package instructions. Since the gelatine is usually added to hot mixtures this can be a tricky part as we are adding it to the cold mixture here so melt the softened sheets in a saucepan or microwave over very *low heat*, stirring just until melted completely. Then stir in the room temperature yoghurt mixture gradually until nice and smooth.
Pour filling into prepared pan over crust. Spread into an even layer. Forcefully tap springform cake tin against a hard surface to remove any air bubbles in filling. Cover with clingfilm foil and chill in the fridge overnight.
BLUEBERRY SAUCE
250g blueberries
2tbsp lemon
1tbsp sugar or honey
1tbsp cornstarch
6-8tbsp water (add water slowly depending on the desired consistency)
-> you don’t have to use blueberries, feel free to go with strawberries or raspberries for example.
Add everything to a pan and let it bubble for 4-5min until it thickens. Let it cool down slightly before pouring it over cake.
That’s it! Serve chilled to your friends and family and make it, again and again, this summer! I know I will :)
steak & merlot 