A lighter cheesecake made with goat's cheese and goat or sheep yoghurt, perfect for those of us who cannot have cow dairy. If you don't have a problem with cow dairy, feel free to use regular Greek yoghurt and regular cream cheese.
60g butter, melted
225g digestive biscuits, crushed
170ml boiling water
1 tablespoon powdered gelatine
100g icing sugar
250g goat or sheep yoghurt (or Greek yoghurt)
300g spreadable goat cheese (or cream cheese)
1 teaspoon vanilla extract
340g redcurrants, stems removed
extra redcurrants to garnish
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Directions Preparation:25min › Extra time:3hours curing › Ready in:3hours25min
Melt the butter in the microwave. Add the crushed biscuits and stir to combine. Press into the bottom of a 23cm round springform cake tin. Place in the fridge or freezer while you prepare the filling.
Combine the boiling water from the kettle with the gelatine and icing sugar. Whisk well until the gelatine has dissolved. Set aside.
In a large bowl, combine the yoghurt, goat cheese and vanilla. Whisk well, then add the gelatine mixture, stirring vigorously. Gently stir in the redcurrants.
Pour the mixture over the biscuit base, then transfer to the fridge to set for at least 3 hours or overnight. Just before serving, garnish the top of the cheesecake with additional redcurrants.