Jump to Main ContentJump to Primary Navigation
Top

Raspberry and yoghurt cheesecake

cheesecake.jpg

This cheesecake is one of the stars of the beautiful new book by French- Canadian chef Serge Dansereau. Make it richer with a chocolate biscuit base.

Ingredients (Serves 8)

  • 300g digestive biscuits
  • 100g butter, melted
  • 200g cream cheese, diced and softened
  • 300ml sweetened condensed milk
  • 125g plain yoghurt
  • 125g sour cream
  • 1 tbsp lemon juice
  • 2 x 5g gelatine sheets, soaked in cold water
  • 125g raspberries, washed
  • 100g frozen blueberries
  • 100g frozen raspberries
  • 100g frozen blackberries
  • 100g frozen strawberries
  • 200g icing sugar

Method

1. Break up the digestive biscuits in a food processor then crush them up. Stir in the butter. Use the crumbs to line the base and side of a 20cm round cake tin. Refrigerate for 1 hour to firm up.

2. Blend the cream cheese in an electric mixer on low speed for five minutes then medium speed for five minutes. Gradually add the condensed milk, yoghurt and sour then mix for a further five minutes.

3. Heat the lemon juice in a pan. Squeeze water from the gelatine leaves and stir into the juice. Strain through a sieve over the cheesecake mixture and continue mixing for five minutes. Pour the filling over the base until half full.

4. Sprinkle the raspberries over the cheesecake, top with the remaining cheese filling and place in the fridge to set for approximately four hours.

5. For the berry coulis: put all the fruit in a bowl and dust with icing sugar. Defrost mixture for at least two hours then blend to a smooth purée. Strain and refrigerate. Once the cake has set, remove from the tin, slice and serve with the berry coulis.

Recipe taken from French Kitchen by Serge Dansereau (£25, Jaqui Small Publishing)

Related

Guinness Cake - Hero.jpg

Chocolate Guinness Cake

Cat-Deeley.jpg

Interview: Cat Deeley

hero1.jpg

Animal cakes

Comments

Latest...

London's best pop-up bars for summer 2017

Sunset cocktail on the beach, anyone?

by Sarah Biddlecombe
26 Jun 2017

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017

The important thing to consider before buying alcoholic ice lollies

Police have issued a warning to everyone stocking up on prosecco popsicles

by Moya Crockett
15 Jun 2017

Know your mother’s ruin: 6 gin styles explained

Sort your Old Tom from your London Dry

by Amy Swales
14 Jun 2017