No-bake yoghurt cheesecake with mixed berries

A fresh, creamy, delicious cake with tart berries. I changed the berry topping from the original recipe.

INGREDIENTS

BASE

100 G PLAIN BISCUITS

40 G BUTTER

CHEESECAKE CREAM

400 G GREEK YOGHURT

100 G VANILLA SUGAR

10 G GELATINE

2 G VANILLA POD, I used powder

500 G WHIPPING CREAM

BERRY GELÉE

300 G MIXED BERRIES, frozen if liked

45 G SUGAR

4 G GELATINE LEAVES, or thicken with a tablespoon cornflour

A FEW DROPS LEMON JUICE

I process biscuits with melted butter.

I press firmly into a parchment-lined tin and refrigerate half an hour.

I heat a little cream and dissolve gelatine previously soaked in cold water and squeezed.

I mix yoghurt, icing sugar and vanilla in a bowl.

I whisk and add dissolved gelatine.

I softly whip cream and gently fold into yoghurt.

I add cream to biscuit base, with an acetate strip around tin, level and freeze.

For my changed gelée, I boil 300 g berries with 45 g sugar, strain seeds and add 1 rehydrated gelatine leaf and lemon drops.

I remove cake from freezer and add cooled fruit cream.

I refrigerate until thawed and decorate with berries.