Yogurette Raspberry Cheesecake: A No-Bake Delight

Instructions

1. Prepare the base: Crush the digestive biscuits finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a medium bowl, combine the crushed biscuits with the melted butter until well mixed. Press this mixture firmly into the bottom of a 23cm springform pan lined with parchment paper. Chill in the refrigerator for at least 30 minutes while you prepare the filling.
2. Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until it blooms and softens.
3. Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
4. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
5. Combine and add flavor: Gently fold the whipped cream into the cream cheese mixture until just combined. Melt the bloomed gelatin in a microwave for 10-15 seconds until liquid (do not boil). Slowly pour the melted gelatin into the cream cheese mixture while gently folding it in to ensure it's evenly distributed.
6. Add Yogurette and raspberries: Gently fold in the chopped Yogurette bars and fresh raspberries into the cheesecake mixture.
7. Assemble the cheesecake: Pour the cheesecake filling over the chilled biscuit base in the springform pan. Smooth the top with a spatula.
8. Chill to set: Cover the springform pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firmly set.
9. Garnish and serve: Carefully remove the cheesecake from the springform pan. Garnish with additional chopped Yogurette bars and fresh raspberries before serving.

Tips

• Ensure your cream cheese is at room temperature for a smooth, lump-free filling. Cold cream cheese will be harder to incorporate evenly.
• When folding in the whipped cream, use a gentle hand to maintain its airy texture, which contributes to the light consistency of the cheesecake.
• For extra flavor, you can lightly crush some of the raspberries before folding them into the mixture, releasing more juice and aroma.
• To achieve clean slices, dip your knife in hot water and wipe it clean between each cut.
• The cheesecake can be made up to two days in advance and stored in the refrigerator, making it perfect for entertaining.