Recipe: Mary Berry's Quick Chilled Cheesecake (using Greek yogurt)

QUICK CHILLED CHEESECAKE
"This is a very quick and easy cheesecake to make. It's delicious to eat, too, as the yogurt gives the filling a wonderfully fresh flavor."


For the crust:
1 1/4 cups (175g) graham crackers
1/3 cup (75g) salted butter
3 tbsps (40g) demerara sugar*
For the cheesecake:
1 cup (225g) full-fat cream cheese
3 tbsps (30g) granulated sugar
2/3 cup (150ml) heavy cream
1/2 cup (150g) full-fat Greek yogurt juice of 1 1/2 lemons
For the topping:
I 1/2 cups (175g) raspberries or other soft fruits
1 to 2 tbsps red currant jelly

You will need a 9-inch springform pan.

Put the graham crackers into a plastic bag and crush with a rolling pin. Melt the butter in a medium saucepan. Remove the saucepan from the heat and stir in the graham cracker crumbs and sugar.
Press over the bottom and sides of the pan, then let set.

Measure the cream cheese and sugar into a large bowl or food processor and mix well to blend thoroughly. Add the cream and yogurt and mix again. Gradually add the lemon juice, whisking all the time. Turn the mixture into the pan on top of the graham cracker crust and chill in the fridge overnight to set.

Run a knife around the edge of the graham cracker crust to loosen the cheesecake, then push up the bottom or remove the sides of the pan and slide the cheesecake onto a serving plate.

Arrange the fruit on top of the cheesecake. Heat the red currant jelly in a small saucepan until melted, then carefully brush over the fruit. Let set. Serve chilled.

*Substitutes are: brown sugar, turbinado sugar, or muscovado sugar

Makes 6-8 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Mary Berry's Baking Bible Fully Updated with over 250 New and Classic Recipes Mary Berry