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‘Cheese’cake with Cream Cheese and Yogurt

Easy to make but it looks so fun! Make this delicious "cheese"cake to impress your guests made with cream cheese and yogurt.

7 hours

Ingredients Method

1 Line the base and sides of a 20cm springform cake tin with baking paper.
2 Whizz the biscuits in a food processor to a fine crumb. Add the melted butter and pulse to blend.
3 Turn out into the prepared tin and press the buttery crumbs into the base in an even layer using the back of a spoon.
4 Wash out the bowl and blades of the food processor, then add the cream cheese.
5 Whizz to loosen then add the yogurt and icing sugar and wizz well. Finally whizz in the yellow food colouring and vanilla extract.
6 Spoon the mixture into a pan.
7 Soak the gelatin in a little cold water for a few minutes until it is softened.
8 Squeeze out the gelatine and add to the mixture in the pan.
9 Heat over a low heat, stiring constantly until the gelatine is completely dissolved.
10 Pour the mixture into the prepared tin and tap to smooth the top and release any air bubbles.
11 If the mixture is warm, leave to cool before transferring to the fridge to set completely. Put in the fridge for at least 6 hours, but ideally overnight.
12 Before serving, remove the cheesecake from the tin and place on a serving plate.
13 Use a melon baller to scoop out pieces of the cheese cake to make it look like a wheel of swiss cheese.
14 Use different sized melon ballers for different sized holes if you like.