My first cheesecake post !! I have tried a few no bake cheesecakes in the past, but they were all too ‘cheesy’ for me.. after the few failed attempts I had not ventured in to cheesecakes for sometime..
Recently as I was skipping through one of the new cookbooks I bought, came across this cheesecake recipe.. Actually it was the snap that caught my attention, all pink and heart shaped !! And the recipe didn’t have loads of cheese . One of my favourite puddings is the one with yogurt and cream. This cheesecake recipe had both these along with the cheese.. So this was something that would be suitable for my taste palettes !!
The original recipe calls for raspberry.. but as strawberries are in season, I thought of trying those.. And while browsing through the foodgawker site, came across this beautiful heart shaped swirl patterns at Tracy’s culinary adventures .. I love these swirls, don’t you??
NO BAKE STRAWBERRY RIPPLE CHEESECAKE
[ RECIPE SOURCE – ADAPTED FROM COMPLETE BOOK OF DESSERTS, GOOD HOUSEKEEPING ]
FOR THE BASE
- Chocolate bisuit crushed – 225gm ( I used Good day biscuits)
- Butter (at room temperature) – 100 gm
FOR THE FILLING
- Strawberry puree (sieved) – 1/2 cup + 3 tbsp for the swirl design
- Yogurt – 300 ml
- Low fat soft cheese – 150gm (I used Puck cream cheese)
- Gelatine – 1 tbsp
- Whipping cream – 2 cups
- Icing sugar – 100gm
- Mint leaves – to decorate
Grease a spring release cake tin
For the base
- Mix the crushed biscuits and butter .
- Spoon the mixture into the base of the cake tin .
- Chill while making the filling
For the filling
- Mix the yogurt, cheese and strawberry puree in a blender.
- Sprinkle the gelatine over 2 tbsp pf water in a small bowl and leave to soak for 2-3 minutes. Place the bowl over a pan of simmering water and stir until dissolved.Leave to cool for 2 minutes and add to the cheese mixture .
- Fold the whipping cream into the cheese mixture with a spoon.
- Pour the cheese mixture over the biscuit base.
For the swirl pattern
Spoon in the puree into a piping or sandwich bag with a small hole at the tip . Pipe in small circles on the cheesecake in a swirl pattern. Run a toothpick , beginning from the outer circle through each dot all the way to the center , without lifting the toothpick . Or you can just put in random dots all over and swirl them with the toothpick.
Refrigerate the cheesecake for 5-6 hours… Decorate with mint leaves and serve .