No-Gelatin Cheesecake
Ingredients
- 1 box of Digestive biscuits (about 355 grams)
- 1 and a quarter cup of melted butter
- 500 grams cream cheese, at room temperature
- A quarter cup of powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons yogurt
- 600 ml whipped cream
- A box of strawberries for cheesecake topping
Instructions
- Grind the Digestive biscuits and mix in the melted butter until combined.
- Press the mixture into a cheesecake mold.
- In a separate bowl, blend cream cheese, vanilla, sugar, and yogurt until smooth.
- In another bowl, whip the cream until it thickens, then gradually fold it into the cream cheese mixture.
- Pour the combined mixture onto the biscuit base and refrigerate for an hour.
- Top with strawberries and return it to the fridge for 6 hours.
- If you don't have a ready-made sauce, you can cook any fruit with sugar and cornstarch until it thickens, let it cool, then pour it over the cheesecake.
- Enjoy your delightful No-Gelatin Cheesecake!
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