Yogurt cheesecake with strawberries
Yogurt cheesecake
This cheesecake has everything I love about a cheesecake. It’s soft, it’s creamy, and it’s incredibly tasty. That is also the biggest disadvantage of this cheesecake.
Because can you stick to one point? The good news is, this yogurt cheesecake isn’t overly sweet. So you can use it not only as a dessert, but also for breakfast. And of course, you can serve it with coffee.
Lots of strawberries
Strawberries are at their peak now so now is the time to make this strawberry yogurt cheesecake. A relatively large amount of gelatin goes into this cheesecake because the structure is quite soft. It does need some extra support. I use the standard size gelatin sheet that you can buy in the supermarket. If you have large gelatin sheets, half is enough.
Firm up
Something to keep in mind is that you have to let the yogurt cheesecake stiffen in the refrigerator for at least six hours. And preferably a whole night. Then you know for sure that it is strong enough to cut well. I sometimes want to be impatient and of course, it tastes fine, but it looks a bit less tight.
Yogurt cheesecake with strawberries recipe
PREPARATION TIME: 10 min, FREEZING TIME: 4 hours, CALORIES: 372 kcal
NECESSITIES
- Springform pan 24 cm
- Mixer
INGREDIENTS
Bottom
- 200 grams of speculaas or bastogne
- 100 grams of melted butter
Cheesecake layer
- 250 ml full-fat yogurt
- 600 grams of cream cheese
- 150 grams of granulated sugar
- 8 sheets of gelatin
- juice of ½ lemon
- 250 gr strawberry crowns removed + extra for garnish
INSTRUCTIONS
- Grind the cookies in the food processor into a fine crumb. Mix this with the melted butter.
- Line a 24 cm springform pan with baking paper and line the edges as well. Add the cookie mixture and press well with the back of a spoon. Freeze until further use.
- Soak the gelatin sheets in a bowl of cold water for at least 5 minutes.
- Mix the yogurt with the cream cheese in the mixer and beat for a while until smooth. Add the sugar. Heat the lemon juice in a small pan and dissolve the gelatin leaves in it. Don’t let this get too hot! Add to the cream mixture and mix well.
- Now take your bottom out of the freezer and place strawberry slices (or half strawberries with the cutting edge out) against the edge of the tin. Carefully pour in your cheesecake mixture.
- Put it all in the fridge for at least 4 hours, but preferably overnight.
- Serve with more fresh strawberries and powdered sugar
NUTRITIONAL VALUE PER SERVING
Calories: 372 kcal
Carbohydrates: 30 g
Protein: 6 g
Fat: 26 g
Saturated fats: 15 g
Trans Fat: 1 g
Cholesterol: 76 mg
Sodium: 316 mg
Potassium: 193 mg
Fiber: 1 g
Sugar: 19 g
Vitamin A: 903 IU
Vitamin C: 12 mg
Calcium: 93 mg
Iron: 1 mg
DISCLAIMER
The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.
