[There is supposed to be a photo here, but once I’d seen it I couldn’t inflict it on your poor eyes. It was an awful abomination unto lenses. It did however taste great.]
The lovely people at Frank PR sent me some Onken Sicilian Lemon Yoghurt to try. Trying it neat it’s has a wicked tang, properly lemony. Really nice texture too that coats the tongue. But I couldn’t leave it at that, I thought it would taste perfect in a cheesecake. The version I’ve made has a jelly topping which is completely optional but just gives it one more tart edge. Zestilicious!
Lemon yoghurt cheesecake (makes about 8 servings):
200g shortbread biscuits
1 450g pot Onken Sicilian Lemon yoghurt
300g cream cheese
1 tablespoon icing sugar
Juice of 2 lemons
1 gelatine leaf
50g caster sugar
- Bash the shortbread to dust and melt the butter. Combine to form a sticky paste and put it in the bottom of a pie dish. Bung in the fridge while you carry on.
- Combine the icing sugar and cream cheese and beat in the yoghurt until smooth. Put this on top of the biscuit base and return to the fridge.
- Snip the gelatine into bits and soak in the lemon juice on a heatproof bowl. After 10 minutes add the sugar and a splash of water, and sit on top of a saucepan of simmering water. Stir continuously until all the gelatine has dissolved, then pour on to the yoghurt base.
- Pop in the freezer for an hour, then transfer to the fridge for another hour or overnight if you can. Serve once the jelly has set.