I can’t consider myself a baker. Apart from a few cakes, manly chocolate based ones, I never baked anything sweet. Probably because I don’t really have a sweet tooth. That said, from time to time the will to prepare a cake kicks in, especially in those cases, when I have a big amount of food that it’s approaching the expiry date, and I’m pretty sure I’m not going to eat everything in time.
That’s what happened this time. I had a whole pot of plain Greek yogurt in the fridge. long forgotten, and I realised there were only a few days before it was going to expire. No way that I was going to have yogurt at every meal, so I decided to give my baker a go and prepare this delicious cheesecake.
- 175g finely crushed digestive biscuits
- 75g melted butter
- 450ml plain Greek yogurt
- 400g full-fat cream cheese
- 300ml double cream
- 3tbsp icing sugar
- 150g chocolate chips
FOR THE CHOCOLATE GLAZE
- 125g chocolate chips
- 50g butter, chopped in small cubes
- 1tbsp golden syrup
Unclip the base of a round springform tin to remove it, then lay a 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. Mix together the crushed biscuits with the melted butter until it becomes a sticky mass, press it into the base of the prepared tin and chill it until needed.
In a bowl, whisk together the yogurt and the cream cheese until you have a smooth cream. In another bowl, whip the cream using a handheld electric mixer until it forms soft peaks. Carefully fold the cream cheese mixture into the cream, add the chocolate chips and spoon the mixture on top of the chilled biscuit base, level and chill until set.
After a couple of hours, the cake is set enough to glaze it. Prepare the glaze by melting all the ingredients on a bain marie, leave to cool down for a few minutes and then pour it on top of the cheesecake, carefully spread it all over the surface and return to the fridge to let everything set properly, ideally overnight.
The next day, this delicious sweetness bomb is ready to be tasted!