I learnt this technique on my recent visit to Yeo Valley (you can read more about that here). It rather appealed because:
1) I could teach my children about cheese
2) the end result is cheesecake
|Making the cheese|
Now gather together a sieve, a clean J-cloth, a bowl big enough to rest the sieve in and some clingfilm. Place the sieve in the bowl, the J-cloth in the sieve and the yogurt in the J-cloth. Cover with cling and leave it in the fridge for 24 hours.
When your cheese is nearly ready mix 50g of melted unsalted butter with 140g of crushed biscuits. I used digestives, but I bet that ginger biscuits would go brilliantly - especially with the lemon curd yogurt. Press this down into a springform tin, or like I did; a small quiche dish, or as suggested on the Yeo Valley website; some small jam jars (you can omit the butter if you are doing it like this). Chill to set.
|You can see the whey in the bottom of the bowl|
|The curds (in raspberry and passionfruit flavour)|
Spoon the topping mixture on top of the biscuit base and decorate as desired. You could use Yeo Valley fruit compotes, or fresh fruit. I made a raspberry and passionfruit cheesecake, which I left plain, but if raspberries had been in season I would have decorated it.
|The Cheesecake in the brief moment before it was eaten|
This recipe was reproduced with kind permission of Yeo Valley. If you fancy seeing more delicious recipes there are loads on the Yeo Valley website.