Mascarpone & Yogurt cheesecake with strawberry topping

I’ll differ from the original recipe on this one as, I find, handling the amount of gelatin in the strawberry sauce can be a bit tricky and a nice runny sauce is superior to a steady layer (though maybe not as visually enticing). More on this at the bottom of the post.


Ingredients (fills a 24 cm diameter mould)


  • 170g whole wheat cookies
  • 80g ground almonds (or any nuts, and you could even toast the nuts on a dry pan at first to enhance flavours)
  • 100g butter


  • 250g mascarpone
  • 5 tsp honey
  • 1 tsp vanilla extract
  • 125 ml yogurt
  • 3 sheets gelatin (about 15g)



  • 800g strawberries (before cleaning) – a bit less is fine, depending how covered in strawberry you want your cake to be
  • 2 tbsp icing sugar (put less if your strawberries are very ripe)
  • 1 tbsp honey, rosemary infused inside (it’s fun doing, but really, the rosemary is only optional)




  • Blend the almonds (or other nuts)
  • Add the cookies and blend again
  • Add the butter and mix well
  • Place a backing sheet in the bottom of the mould
  • Place the crust on top and press well
  • Place a few minutes in a warm oven (about 100°C is sufficient) in order to get the butter to melt
  • Leave to cool and place in the fridge



  • Mix up the mascarpone with the honey and vanilla extract until smooth
  • Add the yogurt little by little while mixing
  • Soak the gelatin in cold water
  • When softer, put in 2 or 3 tbsp of hot water
  • When dissolved, add to the yogurt/mascarpone mix while mixing
  • Place the mix on the crust layer and place in the fridge for a good 2 hours (at least)



  • Before serving, place the cleaned and quartered strawberries in a pan on low heat with the icing sugar
  • When a little softer, place in a blender with the honey
  • Serve on top of the cheesecake


On the pics, you’ll see that the whole cake was covered in strawberries. The strawberry sauce never solidified, most likely due to the lack of gelatin. If you want a jellyfied layer, add 1 tsp powder gelatin per 100g of strawberry. The powdered gelatin I had on hand was horrendous, smelling pork like crazy. I’ve put less than recommended and ended up with a runny sauce. Which I think is great but better stored separately than spread on the cake.



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