Nothing beats getting your hands on the first strawberries of summer. While we love them drizzled with double cream on a hot day, this strawberry yoghurt cheesecake takes that flavour pairing to the next level. Better yet, it takes just 30 minutes to prepare, leaving you plenty of time to enjoy the sunshine. Save us a slice, won't you?
Unclip the base of a 23cm (9in) round springform tin to remove it, then lay a 30.5cm (12in) sheet of baking parchment over the base. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath.
Step 2
Whiz the biscuits in a food processor until finely crushed (or crush using a rolling pin and put into a bowl). Add melted butter to the processor/ bowl and pulse or mix until the mixture clumps together. Press it into the base of the prepared tin and chill tin until needed.
Step 3
Clean the food processor, then mix together yogurt and cream cheese. In a large bowl, whip cream using a handheld electric mixer until it forms soft peaks. Fold cream cheese mixture into the cream. Spoon on top of the chilled biscuit base, level and chill until set - at least 3hr.
Step 4
Meanwhile, toss the strawberries in icing sugar.
Step 5
To serve, remove cheesecake from tin, carefully slide off parchment paper and transfer on to a serving plate or cake stand. Arrange the sliced strawberries around the edge of the cheesecake.
Per Serving:
Calories: 486
Fibre: 1 g
Total carbs: 30 g
Sugars: 16 g
Total fat: 39 g
Saturated fat: 24 g
Protein: 5 g
Our favourite cheesecake recipes to put a smile on your face
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
