Mixed berries yoghurt cheesecake

Mixed berries yoghurt cheesecake

1 1/4 cups sweet biscuits crumbs (Marie Milk, Oreo, Ginger Nut)
120 g butter, melted
500 g Philly cream cheese original block, softened
250 g ricotta cheese
1 1/2 Tsp vanilla
2 eggs
500 g Jalna low fat yoghurt
400 g tinned mixed berries, drained, (liquid reserved Optional)
3/4 cups castor sugar


Combined crumbs and butter. Press into the base of a greased and lined round springform baking tray (9″). Chill. Beat Philly, 1/2 cup sugar and 1 teaspoon vanilla using an electric beater until smooth.Add eggs, one at at time. Pour into the prepared base and bake at 160 deg C for 25 minutes. Cool for 5 minutes.

Beat the remaining sugar and vanilla, ricotta until smooth, then beat yoghurt. Using a big spoon or wooden spoon mix well the berries and a bit of liquid. Pour over the cooked base then bake for a further 15 – 20 minutes until just a little wobbly in the centre. Turn oven off and allow to cool in oven with door ajar. Chill for 4-8 hours or overnight.

Avoid over beating cream and on high speed. Position for gas oven in the lowest shelf: cooler down the bottom, electric oven centre rack and clear from heating elements. Fan forced oven temp is 160 deg C. Other bake at 180 deg C. Avoid over baking. Cheesecake is cooked when the edges are slightly puffed and the centre is slightly soft and custard like


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