Issue link: https://read.uberflip.com/i/1538140
33 No-Bake Strawberry Yogurt Cheesecake INGREDIENTS For the biscuit base 300g biscuits 150g butter For the cheesecake filling 600 g skyr yogurt or strained greek yogurt 700g cream cheese 120g icing sugar 1 tbsp vanilla extract 1/2 tsp salt 13g gelatine powder 30ml warm water For the strawberry topping 300 g fresh strawberries or frozen 60g sugar juice of half a lemon 5g gelatin powder METHOD 1. Lightly grease a 9 inch springform pan with cooking spray and set aside. Layer the base with parchment paper. 2. Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge. 3. In a small bowl melt the gelatine powder in the warm water. Set aside. In a large bowl, cream together the skyr yogurt, cream cheese, icing sugar, salt and vanilla extract. Add the gelatine mixture and mix in the cream cheese mixture. Pour the mixture into the pan over the biscuit base. 4. Cover with cling film. Place in the fridge overnight or in the freezer for about 6 hours. 5. Chop the strawberries and place them in a pot. Add the sugar and lemon juice, mix well. Bring to a gentle boil over medium heat. Let simmer for a few minutes until strawberries start breaking down and it starts to thicken. With an immersion blender, blend until you get a smooth sauce. Sieve the sauce to remove the seeds. While still warm, take 3 tablespoons of the sauce and dissolve the gelatin, add everything back to the pot. Let cool.Once cool, add the strawberry layer to the cheesecake. Cover and let sit in the fridge for at least one hour. 6. When ready to serve and the cheesecake is set, remove from the springform pan. Decorate with some crushed biscuits and fresh strawberries. White Chocolate, Mango and Passion Fruit Cheesecake INGREDIENTS For the biscuit base 300 g digestive biscuits 120 g butter For the white chocolate cheesecake layer 400g white chocolate melted 600g cream cheese 4 passion fruits 200ml heavy cream 100g icing sugar For the mango jelly layer 400 g fresh mango 5g gelatin powder 60g sugar 1 tbsp lemon juice 50 ml water lukewarm For the whipped cream topping 100ml heavy cream 15g sugar 1 tsp vanilla extract Mango, chopped Passion fruit pulp METHOD e biscuit base 1. Lightly grease a 9 inch springform pan with cooking spray and set aside. Layer the base with parchment paper. 2. Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge. e white chocolate cheesecake layer 1. Remove the pulp from the passion fruits by cutting them in half with a knife and scoop out the seeds and pulp with a spoon. Strain the pulp through a sieve to remove the seeds. Melt the white chocolate. 2. In a large bowl, cream together the cream cheese, icing sugar, passion fruit pulp and melted chocolate. Whip the heavy cream and fold it gently in the cream cheese mixture. Pour the mixture into the pan over the biscuit base. 3. Cover with cling film. Place in the fridge overnight or in the freezer for about 6 hours. e mango jelly layer 1. Blend the fresh mango, lemon juice, and sugar until you get a smooth purée. Dissolve the gelatine in the lukewarm water. Mix it with the mango purée. 2. Add the mango layer to the cheesecake. Cover and let sit in the fridge for at least one hour. DECORATION 1. When ready to serve and the cheesecake is set, remove from the springform pan. Decorate with some whipped cream, chopped mango and passion fruit pulp.