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.

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Ingredients (fills a 24 cm diameter mould)

Crust

  • 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

Filling

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

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Topping

  • 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)

Instructions

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Crust

  • 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

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Filling

  • 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)

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Sauce

  • 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

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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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