ZESTY LEMON & GREEK YOGHURT CHEESECAKE BY LUVELE
Posted on June 26 2016
With a delightfully rich flavour, and irresistibly creamy texture, cheese cake made with yoghurt cheese outshines cream cheese in every way. It's tangy, tart and tasty, and contains up to 70% less fat. It's packed with probiotic goodness to help promote digestive balance, support your immune system, and help maintain an overall healthy body. The ‘no bake’ cheesecake recipe below, preserves all the probiotic goodness of yoghurt cheese, while tasting amazing at the same time. We hope you enjoy it as much as we do!
170 gm butter
2/3 packet Milk Arrowroot biscuits (crushed)
4 gelatine leaves
1/3 cup water
1/3 cup castor sugar
1 tsp grated lemon rind
3 tsp lemon juice (more or less depending on preference)
450 gm yoghurt cheese
1 300ml tub cream (whipped)
Method: Melt butter in saucepan over medium heat. Add crushed biscuit and stir. Using a flat bottomed glass, spread and press the biscuit mixture firmly over the base and side of a springform pan. Cover with plastic wrap and place in the fridge to chill for ½ hour.
Place softened gelatine leaves in water and dissolve over low heat. Stir in sugar, salt, lemon rind and juice. Stir in yoghurt cheese and gently fold in whipped cream. Pour over crust and chill overnight. Top with fresh berries.
To make Yoghurt Cheese: Simply strain 1 litre of homemade '24 hour yoghurt' (Click for recipe) for 24 hours with a cheesecloth.