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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 8 |
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Lighter version, not too rich. Ingredients:
250 g philadelphia cream cheese |
150 g natural yoghurt |
150 g strawberries (mashed 80g and diced the remaining) |
1 egg (separate the yolk and white) |
150 g digestive biscuits (crushed til fine) |
60 g butter |
90 g fine sugar |
1 tablespoon gelatin |
30 ml water |
Directions:
1. Melting the butter by using the double-boiled method.
2. Mix the butter( in liquid form) together with the crushed digetive biscuits.
3. Spread the paste onto a mould and compress it to form a base for the cheesecake. Place the mould into the freezer to harden it.
4. Mashed 80g of the strawberries until it becom puree. Then diced the remaining 70g.
5. Separete the egg yolk and egg white.
6. Beat the cream cheese til soft, add in the yoghurt and mix well.
7. Mix the gelatine with 30ml of water and double boil to melt it.
8. Add in the egg yolk and 70g of sugar and mix well. Add in the mashed strawberries and gelatine.
9. Whisk the egg white until firm and add in the remaining sugar and whisk again.
10. Fold in the mixture, whisked egg white and the diced strawberries and mix well.
11. Remove the mould from freezer and pour in the mixture.
12. Place the mould into the freezer again for about 3 hours. ( depends on individual fridge, you can also place the mould into the chilling compartment in the fridge and leave it overnight.).
13. Ready to serve!
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