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Desserts
No-Bake Greek Yogurt Cheesecake with Forest Berries
A cheesecake that never sees the oven: Greek yogurt and soft fresh cheese held together by the smallest amount of gelatine, with Minnelea Extra Forest Berry Jam folded through in ribbons rather than stirred in. That contrast — full, creamy body against a sharp seam of fruit — is what carries the whole dessert. Six hours in the fridge and a leaf of basil at the table: the jar does the rest.
Method
- Blitz the biscuits with 30 g of the almonds to a fine sand. Add the melted butter and mix: the crumb should hold together when you press it between your fingers. Press it into the base of an 18 cm springform tin, compacting it with the back of a spoon, and chill for 30 minutes.
- Soak the gelatine sheets in plenty of cold water for 10 minutes. Meanwhile, take the Minnelea Extra Forest Berry Jam out of the fridge: it needs to come to room temperature, or it will break up in the cream instead of forming ribbons.
- Beat the cream cheese with the icing sugar until smooth, then fold in the drained Greek yogurt and the grated lemon zest. Don't whip it: just mix.
- Heat 40 ml of the cream (taken from the 200 ml total) to around 60 degrees, without letting it boil. Squeeze out the gelatine and dissolve it in, stirring. Pour it into the cheese mixture in a thin stream, stirring as you go so it disperses straight away.
- Whip the remaining cream until it forms soft waves, not stiff peaks. Fold it into the filling with a spatula, bottom to top, in three additions.
- Pour half the filling over the chilled base. Dot 150 g of the jam over it in spaced spoonfuls, cover with the remaining filling and level the top. Drag a skewer through it in three wide sweeps: you want visible ribbons, not an even colour.
- Cover and chill for at least 6 hours, ideally overnight. The cheesecake should feel firm in the centre when you give the tin a gentle shake.
- Run a thin blade around the edge and open the tin. Loosen the remaining 30 g of jam with half a teaspoon of water and spread it over the top in a smooth mirror. Finish with the toasted flaked almonds and the basil leaves, torn by hand only as you serve.
Minnelea products for this recipe
The preserves used in this recipe.
• Fold the jam in at room temperature and in wide ribbons: stir it all the way through and the slice comes out a uniform pink, with the contrast gone.
• Never whip the cream to stiff peaks: here it has to stay soft, or the filling turns grainy and dries out in the mouth.
• Storage: covered, in the fridge, for up to 3 days. It freezes whole for up to a month, but thaw it overnight in the fridge.
• Allergens: milk and dairy, nuts (almonds), gluten and possibly eggs in the biscuits for the base. Prepared in a home kitchen: traces of other allergens are possible.
• Variations: made with certified gluten-free biscuits and uncontaminated almonds, the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. As single portions in six glasses, the chilling time drops to 4 hours.
• FoodPairing — the three pairings we scored: basil-lemon 9/10, Timut pepper 7/10, almond 8/10. Basil-lemon won: it shares the green, citrus notes of the berries and lightens the filling without adding sweetness. Timut pepper works aromatically, but on a yogurt base it pushes too far towards grapefruit; almond stays in the biscuit layer, where it does its structural job.
• Plating: a tall slice, a mirror-smooth top, a single sprig of basil. Pale plate, side light, no fresh fruit covering the cut.
A Minnelea recipe built around our Extra Forest Berry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• Never whip the cream to stiff peaks: here it has to stay soft, or the filling turns grainy and dries out in the mouth.
• Storage: covered, in the fridge, for up to 3 days. It freezes whole for up to a month, but thaw it overnight in the fridge.
• Allergens: milk and dairy, nuts (almonds), gluten and possibly eggs in the biscuits for the base. Prepared in a home kitchen: traces of other allergens are possible.
• Variations: made with certified gluten-free biscuits and uncontaminated almonds, the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. As single portions in six glasses, the chilling time drops to 4 hours.
• FoodPairing — the three pairings we scored: basil-lemon 9/10, Timut pepper 7/10, almond 8/10. Basil-lemon won: it shares the green, citrus notes of the berries and lightens the filling without adding sweetness. Timut pepper works aromatically, but on a yogurt base it pushes too far towards grapefruit; almond stays in the biscuit layer, where it does its structural job.
• Plating: a tall slice, a mirror-smooth top, a single sprig of basil. Pale plate, side light, no fresh fruit covering the cut.
A Minnelea recipe built around our Extra Forest Berry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.