However I do have to say up front that this comes with a definite health warning....do not under any circumstances try this out if
a.) You have just reached your target weight at the local slimming club
b) You are about to leave on that long planned holiday and that itsy bitsy bikini is packed
c) You have just had your final fitting for your wedding dress.....
..........You have been warned!..........
All my previous experience of cheesecakes were the 'Greens' ones out of a packet way back when and various 'home made' ones in restaurants which definitely broke the trade description laws, but no more.......
I discovered the recipe in this book
Complete Cookery Farmers Market by Jacqueline Bellefontaine, I have tried to find it on the net and I think you can still get a used copy on Amazon. I got mine in one of those cheapy book shops.
The recipe calls for a 9" deep tin, but this would make a dessert big enough for a family party, so I used a 6" tin and just halved the quantities and it worked brilliantly and gave 4 ample portions.
For a 9" tin (half all quantities for a 6" tin)
225g/8oz oat biscuits (I used digestive biscuits which I prefer)
75g/3oz hard butter
350g/12oz full fat or medium fat cream cheese (I used Philadelphia on offer in Asda)
100g/4oz golden castor sugar ( I used white castor sugar)
225g/8oz Greek style yoghurt ( I could only find low fat or fat free so used the low fat)
300ml/1/2 pint double cream
1tsp vanilla essence
1 tbsp gelatine
250g/9oz blackcurrants ( I had redcurrants so substituted these. Have also tried raspberries which were delicious)
25g/1oz golden castor sugar
2 tsp arrowroot.
Place biscuits in a plastic bag and crush with a rolling pin.
Melt the butter and stir in the biscuits. Press into the base of a loose bottomed or spring form cake tin.
Beat together the the cream cheese and sugar until well combined then beat in the yoghurt. Whip the cream into soft peaks and fold into the cream cheese mixture with the vanilla essence.
Sprinkle the gelatine over 3 tbsp of water and leave until spongy (about 10 mins). Place in pan of hot water or in a microwave for about 15 seconds and stir until dissolved. Fold into the cream cheese mixture.
Pour into the prepared tin and chill until set.
To make the topping mix together the fruit sugar and arrowroot with 2 tablespoons of water in a small saucepan and heat gently until the sugar has dissolved and the mixture thickens. Allow to cool covered with dampened non-stick baking parchment.
Carefully remove the cheesecake from the tin and spread the fruit mixture over the top.
I am a little ashamed to say we have had this about 4 times already since I discovered it and this could well be why my clothes are feeling a little snug, however once tried it is very hard to resist.......
Do let me know if you try it and what you think....
Have a good week