30 minutes easy stawberry CHEESCAKE

Not needing cooking, unlike the more classic cheesecake, it is an ideal dessert to end a summer dinner or to break the afternoon with a fresh snack. The taste of yogurt makes the light cheesecake a light dessert, digestible and with few calories! Have fun making the most personal light cheesecake using lean yoghurt with the most favorite flavors: definitely irresistible, try it!

My favourite combination is with strawberry and here I'm going to show you how to get it.

Ingredients:
300g digestive biscuit
150g butter melted
1spoon on vanilla essence
600g soft cheese
30 gm strawberry jogurt
100g icing sugar
300 ml pot double cream

For the topping:
400strawberry (I put some blueberry too)
15g icing sugar
30g brown sugar
Water

METHOD:
Make the base:
-Butter and line a 25 cm loose-bottomed tin with baking parchment.

• Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. ( this is my favourite way to do it. You can just smush it inside a large bowl). Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Make the filling:
-With an electric mixer stir the soft cheese, vanilla essece and icing sugar in a bowl until smooth.
-Slowly add in the cream continue beating until is very well combined, only after that add the yogurt and let the compost absorb it.
-Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
-Your cheescake is almost ready, needs only to set in the fridge overnight.

MAKE THE TOPPING:
-Warm the brown and icing in a pan with some water. When start to melt add the strawberry (better if cut) and blueberry. Bring to boil while stirring.
More cooks more get thick.
Let cool down before to dress the cake to avoid any melting.

STORAGE:
You can store the cheesecake in the fridge for 2-3 days in a container with the lid or covered with a transparent film.I do not recommend this particular cheescake for frozen.

SOME TIPS FOR YOU :
-You can change the yogurt to your liking, thus obtaining different tastes every time

-Prepare this cake one day in advance so to get the perfect texture when needed

-If you like a less creamy texture, you can add to the cream some jelly. Powder , flavoured o sheet doesn't make difference just follow the dosage every each of them got his own.

This is my way of making easy cheescake.
There are so many more and so many different.

I hope you enjoyed reading and tomorro you gonna get your own.

I'll do my best to write once ore twice a week to spread my love and knowledge

Ilenia