Yoghurt Cheesecake

This recipe for a yoghurt cheesecake was originally sourced from my time in Le Leche League back in Taranaki when the kids were little. This is just a basic outline- the photos are not overly inspiring but sometimes you just want to get on & make the thing. There'll be another time to do a better job of recording the process.

The base: is made by crunching up most of a packet of Krispie biscuits in the food processor with 1/2 cup of coconut. Add 100 grams of melted butter- or enough to bring the mixture together.

Press in to an oiled spring form tin with lightly wet hands.If it's still crumbly it needed more butter.

The middle layer is simply a kilo of Greek yogurt set with gelatine. You could use any commercial flavoured yoghurt if you prefer.

To set: in a small jug or pot soak 1 rounded dsp of powdered gelatine in a 1/3 c of cold water.

heat in the microwave for 30 secs, or gently heat in the pot on the stove.

Stir to dissolve.

Add a tbsp of honey (or to taste) and a dsp of vanilla essence- skip this if you've used a flavour like strawberry.

Cool. then add 1/2 cup of the yoghurt in to the gelatine mixture & stir well. Then pour that mixture in to the yoghurt & stir quickly to get the gelatine mixed right through with out going lumpy, as it sets quite quickly once it meets the cold yoghurt.

Pour over the base & pop in to the fridge to set.

You could leave it just like that, decorate with fruit or flowers to serve or serve with cream.

If you want to add a jelly layer then:

The jelly topping could be anything you like really, but this one made with half a  litre of water, a flat dsp of gelatine (soak the gelatine in a little water, heat to dissolve add in to the larger amount) sweetened with honey. add the juice of a lemon or orange & some elderflower syrup. You could also use just apple juice & sweeten it a bit, or berries or make it lemony- just use what you have & your imagination. Yum passionfruit would be brilliant!

Cool & then when the yoghurt layer has just set- very carefully pour the jelly over the top & return to the fridge. It'll take a couple of hours to set well. Best left all day or overnight before serving.

Katie X