- 450g of Digestive biscuits
- 330g salted butter
- 100g caster sugar
- 100g pistachio nuts
- 540g cream cheese
- Juice of 2 lemons
- 170g honey
- 500g Glenisk Organic Greek Style Blueberry yogurt
- ½ tsp sea salt
- 100g blueberries/blackberries
- 1 tbsp Agar flakes
- 300g Glenisk Greek High Protein Natural Yogurt
- 100g fresh blueberries and blackberries
- 3 tbsp honey
- Pomegranate seeds
Cheesecake is a firm favourite with everyone. Seriously though, who doesn't love a good cheesecake?
Especially when it is made with some of the best ingredients and absolutely loaded with berries.
Imagine cutting yourself a huge slice of this delicious creation and curling up on the couch after a long day in work... heaven!
This is a classic cheesecake recipe, but with a twist. The base is made from digestive biscuits, butter and sugar, so that's pretty standard. However, the addition of pistachio nuts in the mixture adds an extra element of flavour.
The cream cheese filling is absolutely jam-packed with interesting flavours, from the tart lemon juice and sweet honey to the tangy blueberries and blackberries.
However, it's the topping that really makes this a champion among cheesecakes. Blending honey with berries and mixing the whole thing with some fresh yogurt is the stuff of dreams.
You can even practice your piping skills with the topping!
Mary Berry would be proud.
In a food processor, combine the digestive biscuits, butter, pistachio nuts and caster sugar.
Add the mixture to a lined springform cake tin and refrigerate. Allow to set for a half hour.
In a mixing bowl, whisk the cream cheese, lemon, honey, yogurt, sea salt and fresh berries. Using Greek yogurt here cuts down on the amount of cream cheese used, making your cheesecake healthier - yay!
Take two ladles of the cheese mixture and put it into a saucepan. Add the agar flakes into the mixture and stir over a low heat until the agar has dissolved.
Combine both cheese mixtures. Mix well and pour on to the set base. Put the whole cheesecake into a fridge and leave set for a about two hours.
Put berries and honey into a saucepan with 50ml of water and simmer until reduced (for about five to 10 minutes). Remove from the heat and strain. Discard the strained liquid. Combine the berry mixture with some yogurt.
Put your yogurt mixture into a piping bag. Use the star nozzle on the piping bag to decorate the top of your cheesecake.
Finish the top of your cheesecake with some blackberries, blueberries and pomegranate seeds.
Cut yourself a big slice, you deserve it!
We'll be making this at least once a week!
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