A delicious no bake cranberry cheesecake recipe! Creamy, rich and refreshing with a crunchy biscuit base. This quick and easy cheesecake recipe with yogurt will become your newest favorite!
Ingredients;
Serves 10
For the Biscuit Base
150g ( 5.3 oz. ) butter cookies, crushed
50g (1.3 oz.) hazelnuts
110g ( 4 oz.) butter, melted
For the Filling
500g ( 18 oz) yogurt
70g (1/3 cup) sugar
200g (2 cups) cranberries in syrup, drained, ( reserve 2 Tbsp for decoration)
8 red gelatin leaves
250ml whipping cream
1 organic lemon, juice and zest
dark chocolate, to decorate
Method
MAKE THE BISCUIT BASE
1. Line a 20cm (8 inches) springform tin with baking parchment and set aside.
2. In a skillet, place the hazelnuts and toast over medium heat for a few minutes, until they are close to toasted (not quite fragrant).
3. Add cookies to a large freezer bag and and crush with a rolling pin until you get fine crumbs. Repeat the procedure for hazelnuts.
4. In a bowl, combine crushed cookies and crushed hazelnuts. Mix with the melted butter​. Press onto the bottom of the prepared pan. Refrigerate while preparing filling.​
MAKE THE FILLING
5. Add the gelatin leaves to a bowl with cold water and let soak for about 5-7 minutes, until it becomes soft.
6. In a bowl, mix the yogurt, sugar, lemon juice, and lemon zest until well combined. Add the cranberries (drained), reserving 2 tablespoons for decoration. Set aside.
7. Add the soaked gelatin leaves to a small saucepan and heat up gently. As soon as the gelatin has melted, add about 1-2 tablespoons of the yogurt mixture to the saucepan and mix with the gelatin. Gradually stir the disolved gelatin in yogurt-cranberry mixture and mix well.
8. Whip cream until soft peaks form. Gradually fold into yoghurt-cranberry mixture. Pour into the springform tin on top of the butter cookies base and smooth out the top. Refrigerate for at least 3 hours or overnight.​ Decorate with cranberries and grated chocolat
"All the world is birthday cake, so take a piece, but not too much"- George Harrison