Mixed berries yoghurt cheesecake

Coping with everything from daily stress to things that area out of our control takes some practice. Sometimes, having a snack or a drink does the trick to manage stress momentarily. But there are healthier alternatives to help you unwind, calm your mind and make you feel better.

Eating berries and yoghurt are considered healthy food consumption. Having cheese is good for the bones. If you are craving for snack, I suggest have berries and yoghurt. It’s ok to have a little bit of cream cheese and ricotta once in a while. Of course, exercise is still the best practice.

Today, I am baking my favourite fruits mixed berries and yoghurt along with cheese. It helps relaxed my mind bring harmony when I am occupying myself in the kitchen. My cake is healthy filled with berries and yoghurt. Let’s bake!!!!


1 1/4 cups sweet biscuits crumb
120 g butter, melted
500 g cream cheese original block, softened
250 g ricotta cheese
1 1/2 Tsp vanilla
2 eggs
500 g low fat yoghurt
400 g mixed berries, 3 Tbs orange juice or water
3/4 cups castor sugar


Preheat oven 160 degrees C. Combined crumbs and butter. Press into the base of a greased and lined round springform baking tray (9″). Chill in fridge for 2-4 hours. Remove from fridge 30 minutes before baking.

Beat cream cheese, 1/2 cup sugar and 1 Tsp vanilla using an electric beater until smooth. Add eggs, one at a time. Pour into the prepared base and bake 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.

Note: 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.

Avoid over baking. Cheesecake is cooked when the edges are slightly puffed, and the centre is slightly soft and custard like. I store the remaining cut into pieces in an airtight container in fridge up to 1 week. You don’t have to.