Make this Valentine’s month extra special with a delicious and charming recipe, thoughtfully crafted to delight your loved ones. Presented by Lalit Kumar, Executive Chef, Skyview by Empyrean, this heartwarming treat is the perfect way to create cherished memories over delightful flavors.
Strawberry yoghurt cheese cake with double crumb
Ingredients: –
- Packets plain shortbread biscuits, roughly broken
- Whole almonds, toasted
- Coconut flakes, toasted
- Ground cinnamon
- Unsalted butter, melted, plus 30g extra, chilled, chopped
- Strawberries, hulled and halved, plus extra to serve
- Caster sugar
- Vanilla extract
- Titanium-strength gelatine leaves
- Cream cheese, at room temperature
- Cups (420g) Greek-style yoghurt
- Baby basil leaves (optional), to serve
Macerated strawberries
- Strawberries, hulled and halved
- Caster sugar
- Red wine vinegar
Method
- Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Grease base and sides of a 20cm round spring-form cake pan and line the base with baking paper.
- To make the base, place biscuits, almonds, coconut and cinnamon in a food processor, and process until finely chopped. Add melted butter and whiz until well combined. Measure 3 cups of the biscuit mixture and press firmly into base of prepared cake pan. Chill for 30 minutes or until firm.
- Transfer remaining biscuit mixture to a bowl and, using your fingertips, rub in the extra chilled butter to form a crumb. Transfer to prepared tray and bake for 10-12 minutes, turning once during baking, until golden and crisp. Cool completely on tray. Cover tightly with plastic wrap and set aside overnight at room temperature until ready to assemble.
- To make the filling, place strawberries, sugar, vanilla and 1/4 cup (60ml) water in a medium saucepan over medium heat. Cook, stirring until sugar dissolves, then simmer, stirring occasionally, for 8-10 minutes or until strawberries are softened and liquid has reduced to a thick syrup. Remove pan from heat. Using a handheld stick blender, blend until smooth.
- Meanwhile, place gelatine in a bowl of cold water and stand for 5 minutes or until softened. While the smooth strawberry mixture is still hot, squeeze excess water from the gelatine and add to strawberry mixture, stirring until gelatine completely dissolves. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk cream cheese and yoghurt together until smooth. Add strawberry mixture and whisk until well combined and smooth. Pour over chilled biscuit base in pan and level the surface. Cover and chill overnight until firm.
- The next day, for the macerated strawberries, combine all ingredients in a small bowl and stir well. Set aside for at least 2 hours until strawberries soften and a rich syrup forms.
- To serve, stand cheesecake at room temperature for a few minutes before releasing sides of pan. Transfer to a serving platter, top with macerated strawberries, extra fresh strawberries and basil (if using). Sprinkle with extra crumb and place remaining crumb in a bowl for people to help themselves. Serve.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
