It must be my favourite no-bake cheesecake, creamy and fruity it tastes almost like strawberry ice cream… yum!
For the base:
100g digestive biscuits
For the cheesecake:
3 gelatine leaves
300g cream cheese
150ml whipped double cream
150ml greek yoghurt
Crush the biscuits and mix with melted butter, then press into 16cm tin (base lined with baking parchment). Place in the fridge to set for about 30 minutes.
Place 3 gelatine leaves in cold water (follow instruction on the pack).
Blend 225g of strawberries and pass through a sieve to get rid of the seeds. Place in a saucepan and warm up- do not boil. Take off the heat. Squeeze the water out of the gelatine leaves and place in the strawberry puree- swirl the pan and wait until gelatine dissolves. Leave to cool slightly.
Mix the cream cheese with sugar, add yoghurt and mix until smooth. Whisk double cream until medium peaks form and fold into the cheese mixture. Add the strawberry pure and mix until well combined.
Pour the mixture over the biscuit base, wrap with cling film (it should not touch the top of the cheesecake) and place in the fridge over night.