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Strawberry Yogurt Cheesecake

Source of Recipe

Somerfield


List of Ingredients

200g (7oz) Somerfield gingernut biscuits, crushed
100g (3 1/2oz) butter, melted
250g (9oz) strawberries
70g (2 1/2 oz) caster sugar
300g (10 1/2 oz) Greek yogurt
15ml (1tbsp) gelatine
45ml (3tbsp) apple juice
25g (1oz) chocolate buttons




Recipe

Mix the crushed biscuits and butter and spread into a 20cm (8in) springform tin or loose-bottomed flan tin. Chill.

Chop half the strawberries, puree with the sugar then stir mixture into the Greek yogurt.

Dissolve gelatine in the apple juice as directed on the pack. Quickly stir this into the yogurt mixture. Spoon onto the biscuit base, chill until set.

Remove the cheesecake from the tin, decorate with the remaining strawberries, sliced, and chocolate buttons.


Serves: 4