Strawberry Cheesecake is one of Mammy Meegan’s specialities. Having a party? You can be sure that her cheesecake will make an appearance. Thankfully, my dear mother has been kind enough to share her recipe with me and it is with this recipe that I won a Nutribullet last year.
To raise awareness around food waste, a competition was held in Danone to create recipes using surplus yogurt. I used Strawberry Activia Yogurt to create this delicious and fruity Strawberry Cheesecake. It is with great delight that I add this recipe to my collection of prize-winning recipes which also includes my Madeira Cake.
Hope you enjoy!
For the base:
300g Digestive Biscuits, crumbed
100g butter, melted
1 tbsp cocoa (optional)
For the filling:
1/2 pint cream
50g icing sugar
180g full-fat cream cheese
300g full-fat strawberry yogurt
Red food colouring
Mix all of the base ingredients together. Press into a loose bottom/springform cake tin. Chill in the fridge while making the filling.
Whip the cream with the icing sugar.
One by one, add in the cream cheese and strawberry yogurt, ensuring everything is thoroughly mixed.
Transfer to the chilled base and spread carefully for a smooth finish. Using a toothpick/cocktail stick/skewer, swirl red door colouring through the filling. Allow to chill overnight.
Decorate with fresh strawberries just before serving.