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Yoghurt, rosewater & strawberry cheesecake
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Prep Time:
390 minutes
Cook Time:
5 minutes
Total Time:
395 minutes
Decadent cheesecake crowned with chocolate-dipped strawberries.
Ingredients:
  • 200g Digestive biscuits
  • 75g butter, melted
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) fresh orange juice, strained
  • 40.00 gm hot water
  • 18.00 gm gelatine powder
  • 300ml thickened cream
  • 500g Greek Style Yoghurt
  • 20.00 ml rosewater essence
  • 2 x 250g punnets strawberries, hulled
  • 200g dark cooking chocolate, coarsely chopped, melted
  • 115g (1/3 cup) strawberry conserve
Instructions:
  • Cover the base and sides of a 22cm springform pan with plastic wrap.
  • Crush the biscuits in a food processor until finely ground. Blend in the butter until combined. Transfer the mixture to the lined pan and firmly press it down with a metal spoon. Chill in the fridge for 30 minutes.
  • In a saucepan over gentle heat, combine the caster sugar and orange juice. Stir continuously until the sugar completely dissolves.
  • Pour the water into a small heatproof bowl and sprinkle with gelatine. Without delay, set the bowl in a small saucepan and fill with boiling water until it reaches halfway up the bowl. Stir until the gelatine dissolves, then combine it with the orange juice mixture.
  • Whip the cream in a bowl using an electric beater until soft peaks form.
  • In a large bowl, gently blend the yoghurt with 3 teaspoons of fragrant rosewater using an electric beater on low speed. Mix in the orange juice. Fold in the cream with a metal spoon. Pour the mixture over the biscuit base in the pan. Cover with plastic wrap and refrigerate overnight for it to set.
  • Prepare 2 baking trays with non-stick baking paper. Trim strawberries to sit flat, then dip them in chocolate. Arrange them cut-side down on the trays. Chill in the fridge for 20 minutes until set.
  • In a saucepan over medium heat, melt the conserve. Add the rest of the rosewater and strain through a sieve. Let it cool.
  • Garnish cake with strawberries and drizzle syrup over them before serving.

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