Strawberry and rhubarb cheesecake

You will need
500g fat free natural yogurt
227ml double cream
2 tbsp icing sugar
2 drops vanilla essence
140g digestive biscuits, crushed
50g unsalted butter
450g rhubarb and strawberry compote

Method
1. Add a pinch of salt to the yoghurt and stir. Line a sieve with a clean cotton tea towel, put it on a large jug and pour the yoghurt on the tea towel. Cover and transfer to the fridge for 24 hours.

2. The next day, line the base of a 23 centimetre spring-form cake tin with parchment paper.

3. Melt the butter, crush the biscuits and mix them together. Pour the mixture into the cake tin, spread evenly and press it down firmly.

4. Remove the yoghurt from the fridge (careful not to spill the liquid in the jug) and remove the cheese that’s in the tea towel.

5. Put the cheese, cream, sugar and vanilla essence into an electric mixer and whisk until well mixed and the cream has started to form a soft whip. Do not over whisk.

6. Spread the cheese mix over the biscuit base and smooth out with the back of a spoon. Leave to chill in the fridge for 30 minutes.

7. To serve, slice the cake into wedges and spoon over the rhubarb and strawberry compote.

Recipe, Yeo Valley

Click here to go to the original article on Red Online
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