No-Bake Raspberry(+Strawberry) Yoghurt Cheesecake:

免烤覆盆子(+草莓)优格乳酪蛋糕:

(Adapted from Yue’s Handicrafts Strawberry Yoghurt Cheesecake)

Makes a 8’ Round Cheesecake

Cake Base Ingredients:

110g Arnott’s Nice Biscuits Crumbs

60g Unsalted Butter, melted

1/2tsp Ground Cinnamon

Cake Filling Ingredients:

300g Cream Cheese, room temperature

150g Yoghurt(I used Raspberry Yoghurt)

300g Raspberries (divide into 2 groups, 1 with 180g & another with 120g) *See Note 1*

75g Caster Sugar

60g Cold Water

11g Gelatine Powder*See Note 2*

About 300g Sliced Strawberries, to decorate*See Tip 1*

Some Silver Cachous

Method:

1. To make the cake base, combine all the ingredients. Use the base of a glass/ramekin to press the cake base firmly into a lined springform tin to ensure that it has an even thickness.  Refrigerate for at least 30 minutes before use.

2. Place the cold water into a tall glass.  Add gelatine powder & do not stir.  Place the glass into a bigger glass/saucepan that is filled with hot water.  Set aside.

3. Process 180g raspberries with yoghurt until well-combined.  Set aside.

4. To make the cake filling, cream the cheese & sugar until smooth.  Add yoghurt+raspberry puree.  Mix well.  Stir the gelatine/water before adding into the raspberry cheese mixture.  Mix well.  Fold in the rest of the raspberries(120g).

5. Pour the cake filling into the springform tin.  Use a spatula to even out the top of the cake.  Refrigerate overnight.  Decorate the cake with the sliced strawberries & silver cachous.

Notes:

1. My mother-in-law’s feedback is that the cheesecake was a bit too sour for her but we found it quite ok.  So, if you can’t take the sourness, you can consider of using less raspberries in your cake!


2. This cheesecake texture was still very soft though I used 11g of gelatine powder. The quantity was just right.

3. Original recipe makes a 6’ round cake. I increased the ingredients to 1.5 times to make a short, 8’ round cake.  You can consider of double up the original ingredients to make a taller cake.  Click here to view the original recipe.

Tips:

1. Buy more strawberry than needed. Only choose the ones with nice colour to decorate. Sort out the strawberries according to their sizes before slicing. To arrange, start with the smallest, thickest & darkest colour-sliced strawberries & arrange them in the middle of the cake & slowly move on with bigger slices.  Place them  in upright position & if you are satisfy with the arrangement, "open out the flower pedals" on the outer layers. For me, I only "opened" the 2 outer layers. You may want to do things differently!

2. Since the cake is using gelatine powder to make, do not leave the cake out for too long in warm weather because it will melt & become messy!