I can hardly believe that the holidays have come and gone already and that the rat race have started again for most of us. It feels like the few weeks of just having to do sheer nothing, sleeping late and spending time with family and friends have sped by way too fast. Luckily the memories of good times remain as well as the last summer days to be enjoyed here in South Africa. I have made this cheesecake a few times during the holidays for friends and family, who came to visit and it seems that it was the highlight at every meal, extracting a bunch of oohs and aahs from everyone at our table.
Serving this on a hot summer’s afternoon, having set table, in the shade under the huge White Stinkhout tree in our garden this made for the perfect summer dessert when served with Chantilly cream. It really is a great way to celebrate all of the abundance the season has to offer when adding your favourite summer This is a fairly easy recipe considering that everything except for the crust’s ingredients are just thrown in the same mixing bowl and whisked together. Due to the fact that this recipe calls only for two tubs of cream cheese and Greek yoghurt it has a very light and fluffy texture and doesn’t land with a thunk- sound on your plate, nor does it stick to the roof of your mouth like some other cheesecakes.
This is quite easy to make as I just mix most of the ingredients together with the exception of the cookies for the crust. Not too much of a fuss for something as delicious and rewarding. I added ginger biscuits to the crust for a little bit of extra flavour. Also don’t be shy with the vanilla. I added two teaspoons.
- 1 packet of ginger biscuits ( about 230g)
- 75 g butter
- 2 tubs cream cheese
- 1 tbsp corn flower
- 10 ml vanilla essence
- 3 organic eggs
- 150 g caster sugar
- 225ml Double Greek Yoghurt
- Fresh fruit, cut, for topping
- Preheat your oven to 160°C
- Place ginger biscuits into food processor and process until only crumbs remain.
- Melt butter and mix in with the crumbs
- Use a 22cm buttered spring-form pan and press the crumb mixture into an even layer on the bottom place into the refrigerator to cool down in the mean time.
- In a mixing bowl mix together the cheese, corn flower, vanilla essence, eggs, caster sugar and yoghurt until smooth
- Pour into the pan and bake for one hour.
- Switch of the oven and let it cool very slowly.
- Chill until required.
- Place on beautiful serving dish and top with lots of fresh fruit.