The first time I attempted a yoghurt cheesecake was for my partner Alex’s birthday, and I took a gamble that the cream cheese would make the mixture firm enough to hold. I was wrong, and the whole thing was an embarrassing, melting mess on the plate. I learnt two things from my mistake: firstly, add gelatine; and secondly, don’t try a new recipe for a special occasion! On the upside, the flavour was divine and it was the perfect end to a big meal – decadent but with a refreshing lightness, thanks to the yoghurt and fruit. So I persevered with the recipe and it’s a good thing too, as it may just be my favourite cheesecake yet.
Serves 10
Ingredients
Raw sugar
Plain flour
Butter, at room temperature
Thickened cream
Powdered gelatine
Cream cheese, roughly chopped
Greek yoghurt
Thin honey
Vanilla bean, seeds scraped
Fresh fruit
Method
This recipe can be found on page 212 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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