No-Bake Cranberry Torte
by Feli Chic'Cuisine
Fresh, simple, quick, and delicious! A delicate and elegant cheesecake, this one is made with Greek yogurt and whipped cream, contains less sugar, and has a butter biscuits, and hazelnut base.
A healthy, delicious, and easy dessert, this No-bake Cheesecake will surely become a new favorite!
Why Greek Yoghurt?
Greek yoghurt is an excellent source of calcium, contains probiotics, which support a healthy bacterial balance in the gut.
The difference between the regular yoghurt and Greek yoghurt is that the latest is a thicker, creamier yoghurt with twice the protein content. Greek yoghurt is strained three times, so most of the liquid is removed.
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Prep Time: 25 min
Chill Time: 3 h
Serves: 8
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Ingredients
For the Crust
150g butter biscuits, crushed
3 Tbsp hazelnuts
100g butter, melted
For the Filling
400g Greek yoghurt
60g caster sugar
180g cranberries in jar, compote, drained
8 red gelatine sheets
200 ml whipping cream
To Decorate
cranberries
dark chocolate
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Method
Make the Crust
1. Grease and bottom line with parchment paper a 20 cm (8-in) springform pan.
2. Place the hazelnuts in a skillet and toast over medium heat for a few minutes, until they are close to toasted.
3. Place the biscuits in a large ziplock bag and crush it with a rolling pin into fine crumbs. Repeat the procedure for hazelnuts.
4. In a medium bowl, combine crushed butter biscuits, crushed hazelnuts, and stir in melted butter. Press onto the bottom of the prepared pan. Refrigerate while you prepare the filling.
​Make the Filling
5. In a saucepan put the sheets of gelatine in cold water, and let them soak for about 5-6 minutes.
6. Meanwhile, in a large bowl, mix the yoghurt, and sugar. Set aside.
7. Gently squeeze the water out of the gelatine sheets. In a saucepan, combine the gelatine with 1-2 tablespoons of yoghurt mixture over low heat. Stir until the gelatine is dissolved. Gradually stir the dissolved gelatine into yoghurt mixture. Gently fold in the drained cranberries.
8. In a bowl, beat cream until soft peaks form. Gradually fold it into yoghurt mixture. Pour over biscuit crust and refrigerate for at least 3 hours or overnight. Decorate with cranberries and grated chocolate.
Enjoy!
"All the world is birthday cake, so take a piece, but not too much" - George Harrison
