Strawberry Yogurt Cheesecake

A cheesecake that adds a health punch and is lactose free? Yes, it exists! Make this Strawberry Yogurt Cheesecake to get your fix of that no-bake-cake.

Prep time: 15 minutes + 5 hours 30 minutes setting time

Caters to: 16 gobblers

Challenge level: Intermediate

From the pantry:

Crust

• 2 tablespoons butter, melted
• 1 cup graham cracker crumbs

Filling

• 3 eggs
• 170 grams Epigamia artisanal curd
• 226 grams lactose-free cream cheese, softened
• 2 tablespoons all purpose flour
• ⅔  cup sugar

Topping

• 2 cups fresh strawberries, cut to preference

Cook Away:

1. Heat the oven to 150 celsius and line a 9-inch springform pan with cooking spray.
2. Take a small bowl and mix the graham cracker crumbs and butter together. Press this onto the bottom of the pan and refrigerate.
3. Now, take a medium bowl and beat the cream cheese until smooth. Add sugar and eggs, beat again until smooth. Now beat in flour and curd till blended well.
4. Take the pan out of the refrigerator and spread this mix on top of the graham cracker crust.
5. Place the cheesecake in the oven. #DSSCTopTip: To prevent it from cracking, place a pan of water on the rack below the pan.
6. Bake for 90 minutes, or until the centre is set.
7. Let it cool for 30 minutes. Now, refrigerate for three hours, until chilled.
8. Top with strawberries and serve.

It’s time to get cheesy!

Featured Image Courtesy: foodtolove.co.nz