Strawberry cheesecake


RECIPE for 20cm spring form/loose bottom tin or 6 small pots.

75g. melted butter

100g digestive biscuits crushed

30g Demerara or granulated sugar

500g Greek style yoghurt (350g for 6 small pots)

2 eggs

100g caster sugar

1 tsp vanilla extract

pinch of salt

fruit/jam for the topping.


METHOD

Preheat oven 170 Deg C/Gas mark 3

Combine melted butter, Demerara or granulated sugar with the crushed biscuits. Spread into the tin or the small pots. Press firmly them put into the fridge to cool while you make the filling.



Combine yoghurt, eggs, caster sugar, vanilla and salt and Mia thoroughly until smooth. Pour on top of the biscuit base. (If you are using a loose bottom tin, place it on a baking tray whilst in the oven as liquid comes out with cooking.)


Cook in the oven for 40 minutes for the big tin, 30 minutes for the small pots.

When cooked the middle should still wobble a little, the edges firm and turning golden.



Allow to cool then refrigerate for 3 hours before serving.

Serve with fruit, jam, honey, golden syrup........

Wrap foil on the plan pots and store in the fridge.

I made my own yoghurt but shop bought is perfect too. Just make sure it is Greek Yoghurt or it will be too runny.

Enjoy 🦋

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