What better way to enjoy the creamy rich goodness of cheese than with a gorgeous cheesecake? Take advantage of the beautiful fruits in season by topping your cake with sweet fruity decadence.
This recipe makes 1 cake or you can share the mixture between several small ramekins for individual servings.
1 x 250g packet of digestive biscuits
100g butter, melted
1 teaspoon vanilla essence
500g Le Gall cream cheese
Just over 1/2cup of thick Greek Yoghurt
100g icing sugar
2 tablespoons honey
300ml thick cream
Your favourite jam
Fresh fruit to decorate – raspberries, strawberries – whatever you prefer, or your favourite jam.
Make the base by buttering a 23cm – 25 cm loose-bottomed cake tin, or your ramekins. Put your biscuits in a food processor and pulse until they become crumbs. If you don’ have a food processor, put them into a zip lock bag and bash them with a rolling pin. Mix with the melted butter, and press into your tin. Press firmly to make a solid, even layer. Put this into the fridge.
Mix the cream cheese, yoghurt, vanilla essence, sugar and honey until smooth. Add in the cream, and combine gently.
Pour the mixture over your base, cover and refrigerate, preferably overnight. Before serving, top with your favourite jam, or fresh fruit slices and a drizzle of fruit syrup.
To maximize the fruity flavour, you can swop the Greek yoghurt out for a full fat fruit flavoured one, for example strawberry. Omit the honey and icing sugar if doing this step.