Strawberry Yoghurt Cheesecake Recipes

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Steps:

• Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

Steps:

• Preheat oven to 150% Celsius.
• Bottom layer:.
• Mix strawberry jam and boiling water until smooth.
• Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
• First layer.
• Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
• Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
• Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
• Top layer.
• Prepare the top layer while waiting for the baked layer to cool.
• Puree the strawberries.
• Mix the Puree strawberries, with the cream cheese until smooth.
• Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
• Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
• Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
• When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
• Serve with Stiffly beaten fresh cream and strawberries.