This is currently one of my staple recipes and it’s my second time making it.
I would say that it’s a fool-proof recipe so… if you’re craving cheesecake try this out!
PLUS! If you’re like me and cannot stomach cheesecakes you can make it without cheese and it would look and feel like a cheesecake. No taste of cheese, no tummy upsets but this little baby retains everything of a cheesecake.
So simple to make. Seriously.
Click here for the original recipe with cheese.
~10 digestive biscuits
2 tbsp oil or melted butter
2 cups natural yogurt or Greek yogurtMaple syrup or Honey
6 tbsp lemon juice (or even just warm water if you’re being lazy)
2 tsp gelatine
pinch of salt
*splash of vanilla extract
2 cups of frozen/fresh berries
4 tbsp water
Gelatine or corn starch
1. Make the biscuit base: crush the biscuits into fine crumbs and mix in the oil/butter. Press down firmly into 8 ramekins or a 9-inch cake pan. Chill for at least 2 hours.
2. In a medium bowl, mix the yogurt, maple syrup/honey, vanilla and salt until combined. In a small bowl sprinkle the gelatine over the lemon juice. Place the small bowl in a water bath to allow the gelatine to fully dissolve
sprinkle gelatine over hot water —> I did this because I was too lazy and couldn’t be bothered :p
3. When the gelatine has dissolved, slowly add it to the yogurt mixture while whisking quickly. Do it as though you’re pouring hot milk into eggs – you don’t want cooked eggs! Well, in this case you don’t want streaks of hardened gelatine.
4. Pour into ramekins or cake pan and refrigerate overnight.
5. The next day, put the frozen/fresh berries in a pan along with the water and some sugar. Let this cook over a small-med heat. The amount of sugar depends on how sweet you want the fruit to be. When the berries are soft enough to mash with a fork, remove from the heat.
Mash everything up with a fork or use a food processor if you have one. I strained mine but if you are fine with bits in it then you don’t have to.
6. Sprinkle the gelatine and let it dissolve -or- add cornstarch. When the mixture is slightly cooled, pour equally into each ramekin. Chill another hour before serving. Or if you can’t wait, use it as a sauce.
*** I haven’t tried it with cornstarch but with gelatine it sets pretty quickly
I made this one in a muffin cup so I could see the layers. I made my jelly layer with blueberries and they have such a pretty colour!
Well, I hope you try this out because you will not regret it 😉