• 150g/5¼oz crushed digestive biscuits

  • 2 tbsp melted butter

  • 2 tbsp caster sugar

  • ½ tbsp freshly grated lemon zest, very finely chopped

  • 6 tbsp orange juice or juice from the strawberries

  • For the strawberry layer

  • 1 tbsp lemon juice

  • 1 tbsp water

  • 2 tbsp cornflour, dissolved in a little cold water or orange juice

  • 100g/4oz caster sugar

  • 1kg/2lb 3¼oz strawberries, cleaned and sliced

  • For the cheesecake layer

  • 2 sheets gelatine

  • 1-2 tbsp of lemon juice

  • 350g/12¼oz cream cheese

  • 225g/8oz caster sugar

  • 300g/10½oz thick Greek-style yoghurt

  • 1 tbsp of vanilla extract

  • To Serve

  • whipped cream

  • sprigs of mint


  • 1.

    For the biscuit layer, mix all the biscuit ingredients together and reserve.

  • 2.

    For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well.

  • 3.

    Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries.

  • 4.

    Heat gently to dissolve the sugar. Remove from the heat, and allow to cool and thicken.

  • 5.

    For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes.

  • 6.

    Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.

  • 7.

    Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.

  • 8.

    When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.

  • 9.

    When the mixture is blended together add the vanilla extract.

  • 10.

    To assemble, place the biscuit layer into the base of six wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.

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