Double Cream Summer Cheesecake

Parmalat’s Double Cream yoghurt is the secret in this indulgent recipe!

Recipe by: Thando Manyoni
Serves: 8-12
Time: 3 hours


  • 200g Coconut biscuits, finely crushed
  • 80g butter, melted
  • 500g cream cheese
  • 170g sugar
  • Pinch of salt
  • 3 eggs
  • 1 egg yolk
  • 1/3 cup Parmalat Plain Double Cream Yogurt
  • 1 ½ tsp vanilla essence
  • 1kg mixed berry selection (strawberries, blueberries, raspberries)
  • ½ cup apricot glaze
  • Edible flowers

How To Make 

  1. Preheat the oven to 160C and prepare a water bath for the cheesecake
  2. Lightly butter an 18cm springform cake pan and line the base with parchment paper
  3. Mix the biscuits and butter together and press the mixture onto the base of the prepared cake tin.
  4. In a large bowl, whisk the cream cheese, sugar and salt using an electric whisk until the mixture is smooth and slightly fluffy.
  5. Whisk in an egg at a time, full incorporating after each mix.
  6. Scrapping down the sides of the bowl as needed.
  7. Add in the yogurt and vanilla and whisk to combine.
  8. Pour the mixture on to the biscuit base, place in a water bath and bake for 1 hour.
  9. Remove the cheesecake from the oven and cool completely in the pans.
  10. Plastic wrap the cake and set in the fridge for an hour or overnight to fully set.
  11. Unmold the cheesecake by running a knife around the edges and removing the parchment paper from the base.
  12. Top with the fresh berries and brush the apricot over the berries.
  13. Garnish with edible flowers.

Leave a Comment

Your email address will not be published. Required fields are marked *