Strawberry Yogurt Cheesecake - St Helen's Farm Goat's Milk
Instructions - To make the base, smash up the hobnobs either using a food processor, or add to a ziplock bag and crush with a rolling pin until only crumbs
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Cooking tools:
- Food processor
- Rolling pin
- Zip-top bag
- Springform pan
- Mixing bowl
- Hand mixer
- Whisk
- Spoon
- Spatula
- Refrigerator
Ingredients
- 250g Hobnobs (or add your favourite biscuit as a twist)
- 80g St Helens Farm butter, melted
- 600g Cream cheese
- 200g Icing sugar
- 300ml Double cream
- 250g St Helen's Farm yogurt
- 1/2 lemon, zested
- 1tsp Vanilla extract
- 400g Strawberries
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