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