Yogurt and Wild Strawberry Cheesecake with Red Berries by @cakeofgina_

1h

9 servings

🌾

300 g

Digestive Biscuits

🧈

150 g

Butter

🫐

300 g

Mixed Red Berries

🍬

3 tbsp

Sugar

🍋

1

Lemon Juice

🍮

10 g

Gelatin Sheets

🧀

250 g

Philadelphia Cream Cheese

🥣

200 g

Greek Yogurt

🍬

80 g

Powdered Sugar

🥛

80 ml

Fresh Cream

🍓

2 tsp

Wild Strawberry Paste

🫐

Red Berries

  1. Crush

    Finely crush the digestive biscuits and mix in the melted butter.

  2. Mix

    Mix well and press the mixture into the mold, covering the base and sides.

  3. Set

    Leave in the fridge to set.

  4. Pour

    In a pan, pour the red berries with the sugar and lemon juice, and cook for about 15 minutes until fairly thick.

  5. Add

    Add the rehydrated gelatin and leave to cool.

  6. Pour

    Pour over the biscuit base and place back in the fridge.

  7. Mix

    For the cream, mix the Philadelphia with the sugar and add the yogurt.

  8. Add

    Add two teaspoons of wild strawberry paste, mixing well.

  9. Fold

    Gently fold in the semi-whipped cream.

  10. Dissolve

    Dissolve the 6g of rehydrated gelatin in the 30g of hot cream and pour into the cream mixture.

  11. Mix

    Mix gently and pour over the compote, leveling well.

  12. Decorate

    Leave in the fridge to set, then decorate with red berries.

  13. Remove from the mold, which has a removable base, making it very easy to extract.

Yogurt and Wild Strawberry Cheesecake with Red Berries by @cakeofgina_

1h

9 servings

🌾

300 g

Digestive Biscuits

🧈

150 g

Butter

🫐

300 g

Mixed Red Berries

🍬

3 tbsp

Sugar

🍋

1

Lemon Juice

🍮

10 g

Gelatin Sheets

🧀

250 g

Philadelphia Cream Cheese

🥣

200 g

Greek Yogurt

🍬

80 g

Powdered Sugar

🥛

80 ml

Fresh Cream

🍓

2 tsp

Wild Strawberry Paste

🫐

Red Berries

Preparation Steps

  1. Step 1/13

    Finely crush the digestive biscuits and mix in the melted butter.

    🌾Digestive biscuits
    🧈Butter
    🥣Mixing bowl

  2. Step 2/13

    Mix well and press the mixture into the mold, covering the base and sides.

    🌾Digestive biscuits
    🧈Butter
    🥄Spatula
    Removable base mold

  3. Step 3/13

    Leave in the fridge to set.

    Removable base mold

  4. Step 4/13

    In a pan, pour the red berries with the sugar and lemon juice, and cook for about 15 minutes until fairly thick.

    🫐Mixed red berries
    🍬Sugar
    🍋Lemon juice
    🍲Saucepan

  5. Step 5/13

    Add the rehydrated gelatin and leave to cool.

    🍮Gelatin sheets
    🍲Saucepan

  6. Step 6/13

    Pour over the biscuit base and place back in the fridge.

    Removable base mold

  7. Step 7/13

    For the cream, mix the Philadelphia with the sugar and add the yogurt.

    🧀Philadelphia cream cheese
    🍬Powdered sugar
    🥣Greek yogurt
    🥣Mixing bowl
    🥄Whisk

  8. Step 8/13

    Add two teaspoons of wild strawberry paste, mixing well.

    🍓Wild strawberry paste
    🥣Mixing bowl

  9. Step 9/13

    Gently fold in the semi-whipped cream.

    🥛Fresh cream
    🥣Mixing bowl
    🥄Spatula

  10. Step 10/13

    Dissolve the 6g of rehydrated gelatin in the 30g of hot cream and pour into the cream mixture.

    🍮Gelatin sheets
    🥛Fresh cream
    🥣Mixing bowl

  11. Step 11/13

    Mix gently and pour over the compote, leveling well.

    🥣Mixing bowl
    Removable base mold

  12. Step 12/13

    Leave in the fridge to set, then decorate with red berries.

    🫐Red berries
    Removable base mold

  13. Step 13/13

    Remove from the mold, which has a removable base, making it very easy to extract.

    Removable base mold

Composition

Ingredients

Types

Grains, Baked goods, Dairy, Fruits, Sweeteners, Other

Ingredients

Digestive biscuits, Butter, Mixed red berries, Sugar, Lemon juice, Gelatin sheets, Philadelphia cream cheese, Greek yogurt, Powdered sugar, Fresh cream, Wild strawberry paste, Red berries

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Nut-Free, soy-free

Calories

350 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 30g, Fat: 23g, Fiber: 1.5g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 220mg, Potassium: 110mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 15mg

Preparation

Time Information

Preparation

45 minutes

Cooking

15 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Spatula, Saucepan, Whisk, Removable base mold

Appliances

Refrigerator

Type

Type

Type Of Dish

Dessert, Cheesecake, No-bake Cake

Occasions

Any

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Smooth, Crumbly

Flavors

Sweet, Fruity, Tangy, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store covered in an airtight container,keep mold or slices chilled until serving), freezer : 1 month (wrap tightly before freezing,thaw overnight in the fridge before serving,best frozen without fresh berry decoration)