Non-bake Cherry Yoghurt Cheesecake

 

This non-bake cheese cake is easy to make and yet smooth and creamy..  I tried to do the swirls but didn't turn out well.  This is my second attempt and I decided to make a jelly layer instead of the marble effects.

 

 

 

 

Recipe adapted from Anncoo Journal

 

Ingredients:      Biscuit base
      120g chocolate biscuits (I used digestive biscuits)
      80g melted butter

Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter.  Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use.  

 

Cream Cheese filling
250g  cream cheese, softened at room temperature
100g natural yogurt
3 tbsp icing sugar, sifted
1 tbsp vanilla extract
1 tbsp lemon juice
1 tbsp kirsch liqueur (optional)
1 tbsp gelatin powder (12g) + 2tbsp water, soaked for 2 mins
 150g fresh topping cream (non-dairy whipping cream)
 1 can pitted cherry , drain and reserved syrup (about 200g)
 200g reserved syrup + 1 tbsp sugar + 1 tbsp corn flour + 1/4 tsp gelatin powder (for topping) [I used 1 tbsp sugar, 1 tsp gelatine to do the topping layer] [I added 1tbsp, 1 tsp gelatine to do the top layer)