A super-simple cheesecake that tastes just like summer.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
- BISCUIT BASE
- 1 x 200g box plain digestive biscuits
- 1 x 200g packet Bakers Tennis biscuits
- 200g butter, melted
- 2 x 250g tubs cream cheese, at room temperature
- 260g double cream yoghurt
- Zest of 2 lemons
- 10ml (2 tsp) rose water
- 230g icing sugar, sifted
- 250ml (1 cup) thick/ double thick cream
- Strawberries, some whole and others halved
- Fresh mint leaves and sprigs, to serve
GREASE a deep, loose-bottomed, fluted tart tin (21,5cm in diameter and 6cm deep) with non-stick cooking spray.
PLACE both types of biscuits into a blender and blitz to a fine crumb. Stir in the melted butter until well combined. Firmly press the biscuit mixture into the base and up the sides of the tart tin, using your fingertips. Place the tin in the fridge to chill, at least 45 minutes.
PLACE the room temperature cream cheese into the bowl of an electric stand mixer (or a large bowl if using a hand-held electric mixer). Beat briefly until smooth, scraping down the sides of the bowl with a spatula, so that all of the cream cheese becomes smooth. Add the double cream yoghurt, lemon zest, rose water and sifted icing sugar, and beat until smooth and well combined. Add the thick/double thick cream and beat until just incorporated, about 30 seconds – 1 minute (take care to not beat the mixture any longer than this, as the cream could split).
REMOVE the biscuit base from the fridge and gently remove from the tin (you may have to wait for the base to reach room temperature, to allow for easy removal, about 15 minutes). Place the base on a cake stand or serving plate
SPOON the filling into the base. Cover with cling film and chill in the fridge, at least 1 hr 30 minutes.
REMOVE from fridge, 15 minutes before serving to take the chill off. Pile with strawberries, fresh mint leaves and sprigs, and slice to serve.