Mock yoghurt cheesecake

Method

Base

1. 1 Blitz the biscuits to a fine powder.
2. 2 Melt the butter and mix it into the biscuits.
3. 3 Spread the mixture over the base of the tin (lined with cling film or baking paper if you like), pressing it down well so that it forms a firm base.
4. 4 Put it in the fridge.

Cream

5. 5 Soak the gelatine in cold water for about five minutes.
6. 6 Mix the icing sugar into the yoghurt, warm a few spoonfuls of yoghurt, turn off the heat and dissolve the well-squeezed gelatine in it.
7. 7 Leave it to cool to lukewarm and add a few spoonfuls of yoghurt so that it comes to the same temperature (this keeps it from going lumpy).
8. 8 At this point mix in all the yoghurt.
9. 9 Whip the cream to the same consistency as the yoghurt and fold the two together gently.
10. 10 Pour it all over the biscuit base and put it in the fridge for at least three hours.

Strawberry glaze

11. 11 Soak the 3 g of gelatine and dissolve it in a spoonful of jam warmed with two spoonfuls of water.
12. 12 Add the rest of the jam, stir and pass it all through a fine-mesh sieve.
13. 13 Spread the “juice” you get over the cake, which is firm by now, and put it back in the fridge for another hour.