Hello summer, it’s nice to see you again! The weather here in England has finally started behaving itself and this week we are blessed with sunshine and high temperatures. I wish I could spend my days by the pool, but of course I have to keep working, creating recipes, taking photos and writing posts.
Since there is no way I am going to switch the oven on this week, I am sharing a recipe that requires no baking at all: Greek Yogurt Cheesecake with Strawberry Coulis.
A yogurt cheesecake is a fantastic dessert idea for the summer, served after a barbecue or a dinner party.
I decided to add full fat Greek Yogurt here to add tanginess and a creamy texture to the cake. For a lighter and healthier cake you can use Icelandic skyr, as I did for my Skyr Cake with Roasted Figs a few months ago.
I have also gone for an extra indulgent biscuit base, using Milk Chocolate Digestive biscuits. So tasty!
For the topping I used fresh British strawberries and I also made a strawberry coulis to pour over the cake before serving. You can make this simply by leaving the berries to macerate with sugar and lemon juice. Or you can also cook it in a pan for a few minutes for a more syrupy sauce.
And of course you can choose any other seasonal fruit or berry, like raspberries or peaches.
The recipe is adapted from Bon Appetit magazine.
For the base
- butter for greasing
- 100g unsalted butter, melted, cooled slightly
- 200g milk chocolate Digestive biscuit crumbs
For the filling
- 8 sheets of gelatin
- 600g cream cheese, room temperature
- 400g plain Greek yogurt
- 160g sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp salt
For the topping
- 300g fresh strawberries
- 2 tbsp caster sugar
- 1 tbsp fresh lemon juice
Coat the bottom and sides of a springform cake tin with butter. Line bottom with baking paper. Mix the biscuit crumbs and melted butter in a medium bowl, then press it onto the bottom of tin in an even layer. Chill until firm, at least 1 hour or up to 1 day.
Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
Soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water. Place the soaked leaves in a saucepan and over a very low heat, melt slowly.
With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared crust. Tap the cake tin firmly on the counter to break up any big air bubbles. Smooth the top with a spatula. Cover tightly with plastic wrap and chill for at least 6 hours before serving.
To make the coulis, weigh out 200g of the strawberries into a small pan, add caster sugar and lemon juice. Leave to soak for 30 minutes. On a medium heat, bring the strawberries and juice to a boil, and boil for 1-2 minutes. Purée the mixture until smooth. Store in the fridge.
Decorate the cheesecake with the remaining strawberries. Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates. Drizzle the slices with strawberry coulis.