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.
What to read next
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
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
