Time: 20 min + 12 hrs set
Serves: 8
- 1 1/2 cups shortbread biscuit crumbs (~1/2 packet)
- 1/4 cup brown sugar
- 6 Tbl butter
- 250g philly cream chese block
- 1/2 cup raw sugar
- 3/4 greek yogurt (Farmers union is nice and thick)
- 300ml thickend cream (full fat)
- 3 Tbl lemon juice (~2 lemons)
- 1 tea vanilla essence
- pinch salt
- Crush biscuits in a plastic freezer bag with a malett. Combine with brown sugar and soft butter. Press firmly to a large plate covered with baking paper. Ideally refrigerate for 1hr if time permits.
- Beat till smooth: cream cheese, lemon juice, vanilla essence, raw sugar, greek yoghurt.
- In a seprate bowl whip thickend cream.
- Mix 1/2 (try 2/3rds next time?) the thickend cream into the cream cheese mix by hand.
- Pour filling over crust. Refrigerate for 24hrs.
- Top with left over cream cheese (be aware: this will reduce tanginess), passion fruit mixed with a little caster sugar or other berries.
In future I want to try throwing in some saltanas. Also try xanthm gum as a thickener?
Derived from: https://fooddoodles.com/no-bake-greek-yogurt-cheesecakewithout-gelatin/
Tags: Dessert