Strawberry Cream Cheesecake

  • 2 hrs
  • Serves 8
  • 4 pan
  • Vegetarian
  • Beginner

Ingredients

For the base:
2 scones
75g butter, melted

For the cream cheese mixture:
500g cream cheese
250g Yeo Valley Strawberry yogurt
100ml double cream
150g icing sugar

For topping and decoration:
3tbsp strawberry jam
2tbsp boiling water
1 punnet of fresh strawberries
Fresh mint leaves chopped

Method

1. Blitz the scones in a food processer until they are crumbed and then stir in the melted butter.

2. Line a tin of choice with grease proof paper then add the scone-butter mix, pressing down to ensure the base is firm and in all the edges.

3. Pop into the fridge for 15 minutes to allow the base to set.

4. Meanwhile, you can make the filling. Combine the cream cheese, icing sugar and double cream in a bowl.

5. Fold in the strawberry yogurt until smooth and well mixed.

6. Pour the cream cheese-yogurt mix into the lined tin on top of the set base and pop back in the fridge for an hour to set the cheesecake.

7. Chop the strawberries into quarters and arrange on top of the cheesecake.

8. Put the jam and the boiling water together in a pan over heat and stir until the jam has melted.

9. Drizzle the jam mixture over the top of the cheesecake and finish with the chopped mint.

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