SERVES 10
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.
90g raw almonds
35g raw sugar
70g plain flour
70g butter, at room temperature
150g thickened cream
1½ tablespoons powdered gelatine
380g cream cheese, roughly chopped
600g Greek yoghurt
120g thin honey, plus extra to serve
1 vanilla bean, seeds scraped
Fresh fruit, to serve
1 Preheat oven to 180°C. Line the base and sides of a 23cm springform tin with baking paper.
2 Place almonds and sugar in TC bowl, mill for 20 seconds, speed 10.
3 Add flour and butter, mix for 5 seconds, speed 8. Press mixture firmly into the base of lined tin. Bake for 15 minutes, or until golden. Allow to cool completely.
4 In a clean TC bowl place cream and gelatine, heat for 4 minutes, 70°C, speed 3.
5 Add cream cheese, mix for 6 seconds, speed 6. Scrape down sides.
6 Add yoghurt, honey and vanilla seeds, mix for 15 seconds, speed 5, or until just smooth. Pour mixture over cooled base, then smooth the surface. Lightly tap tin on bench to remove any air bubbles. Refrigerate for a minimum of 6 hours.
To serve, carefully release side of tin and remove baking paper, then transfer cheesecake to a serving platter. Top with fresh fruit and drizzle with extra honey.
NOTE: The honey to serve is not just a garnish – itʼs also for sweetness. Go heavy handed!