“Decadent, smooth velvet, this is the only way I can describe this cheesecake. This is a recipe that I begged for from my aunt and eventually she gave it to me Easy to make, and always comes out tops. Friends always ask me to make this cheesecake when they come to visit. Remember to use extra large eggs when making this cheesecake. Use only full cream yoghurt not low fat If fresh strawberries are not available, use canned strawberries that are very well drained. Frozen strawberries may also be used but they must be completely defrosted and very well drained.”
1 Medium cheesecake

Ingredients Nutrition


  1. Preheat oven to 150% Celsius.
  2. Bottom layer:.
  3. Mix strawberry jam and boiling water until smooth.
  4. Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
  5. First layer.
  6. Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
  7. Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
  8. Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
  9. Top layer.
  10. Prepare the top layer while waiting for the baked layer to cool.
  11. Puree the strawberries.
  12. Mix the Puree strawberries, with the cream cheese until smooth.
  13. Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
  14. Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
  15. Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
  16. When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
  17. Serve with Stiffly beaten fresh cream and strawberries.

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