Spiced Strawberry Cheesecake Delight

My little creation!!

I did mention to you all that I would be sharing the recipe I entered into Mamamia’s Food Blogger Idol competition. I think I have made you wait long enough so here you go.

If you enjoy cake, cheesecake, strawberries or yoghurt you’re in luck and if you love all 4 like me, well you’ve hit an indulging little jackpot!!

A mission is set…… create a unique recipe using Rachel’s Gourmet Low Fat Bio-live Yoghurt.  My biggest challenge, was which flavour to choose? Every flavour combination of the ‘Rachel’s Gourmet Low Fat Yoghurt’ range are delightfully worth salivating over! Mango & Madagascan Vanilla, Black Plum & Roasted fig, Peaches & Vine Ripe Passionfruit and last but certainly not the least, my personal favourite Wild Strawberry & Rhubarb!!

yoghurt

 

I think this range of yoghurt could turn anyone…… to indulge in yoghurt that is!! As well as enjoying it alone you can also incorporate it into your baking. The beauty of my recipe below is that it lends itself to using any of the gourmet yoghurt flavours, just team your topping to compliment your chosen flavour. You would know by now (the pictures kind of give me away) I went with my personal favourite the ‘Wild strawberry & Rhubarb’ flavour combination.

Let me inform you this little cheesecake delight turned one of my work colleagues from thinking she didn’t like cheesecake and didn’t like fruit baked in recipes to now liking both!

The added benefit of knowing these yoghurts are low in fat and bio-live, containing active cultures making them good for you certainly made the consumption of this indulging process a little more guilt free. A treat that’s fairly healthy and tastes amaaaazing! Win Win!

I won’t babble on anymore, let’s get down to business! And in case you are wondering…. Cheesecake is one of my favourite desserts!

Recipe List

Base

1/3 cup vegetable oil

1/3 cup brown sugar

1 egg

¾ cup self-raising flour

Pinch of salt

1 egg

1 cup grated apple

½ cup chopped walnuts (pecans are fine too)

Filling

250g ricotta cheese

250g cream cheese

1/3 cup caster sugar

3 eggs

¾ cup Rachel’s Gourmet Low Fat Yoghurt’, Wild Strawberry & Rhubarb flavour!(note: the yoghurt is layered, just mix it to evenly combine the flavours and textures)

1 Tablespoon vanilla

1 ½ Tablespoons plain flour sifted

Topping (Macerated strawberries)

1 250g punnet fresh strawberries, hulled and diced.

1/3 cup sugar

1 Tablespoon lemon juice

For serving ¾ cup brown sugar and 1 ½ teaspoons cinnamon combined and of course some dollop cream!

 

How To:

1. Pop strawberries in a bowl, add sugar and lemon juice. Stir to combine. Cover with foil and pop in the fridge for at least 4 hours (up to 24 hours is fine).

2. Preheat oven to 160 C/140 C fan forced. Grease and line a slice tin approximately 18cm x 28cm, mine had a depth of 3cm. make sure baking paper extends 5cm above edges of pan.

3. Beat oil sugar and egg in a bowl with electric mixer, until thick and creamy. Stir in sifted flour and cinnamon, salt, grated apple and nuts.

4. Spread mixture into pan, bake 15 minutes. Remove from oven stand 15 minutes.

5. Make filling by beating both cheese’s and sugar until smooth. Beat in eggs one at time, followed by the delicious Rachel’s yoghurt and vanilla. Gently beat in sifted flour.

6. Pour filling over cake base (I had a small amount leftover) and bake for about 45 minutes. Cool in oven with door ajar.

7. Cover with foil and refrigerate for at least 3 hours or overnight.

8. Sprinkle combined brown sugar and cinnamon over slice and cut into squares with a warm knife. Top with macerated strawberries and serve with cream or ice cream.

Voila!!!

Note: You can incorporate any of the flavours from the range of Rachel’s Gourmet Low fat yoghurt into this recipe. Some ideas for topping; with the Black Plum & Roasted fig, I would caramelise some figs, the Peaches & Vine Ripe Passionfruit I would drizzle with passionfruit pulp, and if using the Madagascan Vanilla I would macerate some diced mango flesh the same way I did the strawberries. It’s completely up to you. One thing I will guarantee is whichever combination you go with you won’t be disappointed and if you’re entertaining, your guests will be asking for the recipe!!

The Visual Creation Process:

Macerated Strawberries

ingredients

lemon over strawbs

sugar coated

ready

The Base

Base ingredients

first

mixing

wet mixture

dry and apple

all combined

baking paper lined tin

The Filling

filling ingredients

Cheeses

The Hero Ingredient!!

mixed yoghurtready for oven

all ingredients combined

baked and ready for topping

The Finishing Touches (The Topping) and Cream

sugar & Cinnamon

strawberry and cream time

My little creation!!

VOILA!!!!!!!

This is definitely a keeper of a recipe all my testers thoroughly enjoyed the tasting process.

I’ll keep you posted on the results of this competition. I’m sure there will be some absolutely amazing recipes entered.

I would like to say a very special ‘Thank You’ to 2 gorgeous readers, Alys and Louise, your encouraging words helped me to create this entry.

Until the next time lovely ones……

Zamamabakes

 

(Visited 282 times, 1 visits today)

My little creation!!

I did mention to you all that I would be sharing the recipe I entered into Mamamia’s Food Blogger Idol competition. I think I have made you wait long enough so here you go.

If you enjoy cake, cheesecake, strawberries or yoghurt you’re in luck and if you love all 4 like me, well you’ve hit an indulging little jackpot!!

A mission is set…… create a unique recipe using Rachel’s Gourmet Low Fat Bio-live Yoghurt.  My biggest challenge, was which flavour to choose? Every flavour combination of the ‘Rachel’s Gourmet Low Fat Yoghurt’ range are delightfully worth salivating over! Mango & Madagascan Vanilla, Black Plum & Roasted fig, Peaches & Vine Ripe Passionfruit and last but certainly not the least, my personal favourite Wild Strawberry & Rhubarb!!

yoghurt

 

I think this range of yoghurt could turn anyone…… to indulge in yoghurt that is!! As well as enjoying it alone you can also incorporate it into your baking. The beauty of my recipe below is that it lends itself to using any of the gourmet yoghurt flavours, just team your topping to compliment your chosen flavour. You would know by now (the pictures kind of give me away) I went with my personal favourite the ‘Wild strawberry & Rhubarb’ flavour combination.

Let me inform you this little cheesecake delight turned one of my work colleagues from thinking she didn’t like cheesecake and didn’t like fruit baked in recipes to now liking both!

The added benefit of knowing these yoghurts are low in fat and bio-live, containing active cultures making them good for you certainly made the consumption of this indulging process a little more guilt free. A treat that’s fairly healthy and tastes amaaaazing! Win Win!

I won’t babble on anymore, let’s get down to business! And in case you are wondering…. Cheesecake is one of my favourite desserts!

Recipe List

Base

1/3 cup vegetable oil

1/3 cup brown sugar

1 egg

¾ cup self-raising flour

Pinch of salt

1 egg

1 cup grated apple

½ cup chopped walnuts (pecans are fine too)

Filling

250g ricotta cheese

250g cream cheese

1/3 cup caster sugar

3 eggs

¾ cup Rachel’s Gourmet Low Fat Yoghurt’, Wild Strawberry & Rhubarb flavour!(note: the yoghurt is layered, just mix it to evenly combine the flavours and textures)

1 Tablespoon vanilla

1 ½ Tablespoons plain flour sifted

Topping (Macerated strawberries)

1 250g punnet fresh strawberries, hulled and diced.

1/3 cup sugar

1 Tablespoon lemon juice

For serving ¾ cup brown sugar and 1 ½ teaspoons cinnamon combined and of course some dollop cream!

 

How To:

1. Pop strawberries in a bowl, add sugar and lemon juice. Stir to combine. Cover with foil and pop in the fridge for at least 4 hours (up to 24 hours is fine).

2. Preheat oven to 160 C/140 C fan forced. Grease and line a slice tin approximately 18cm x 28cm, mine had a depth of 3cm. make sure baking paper extends 5cm above edges of pan.

3. Beat oil sugar and egg in a bowl with electric mixer, until thick and creamy. Stir in sifted flour and cinnamon, salt, grated apple and nuts.

4. Spread mixture into pan, bake 15 minutes. Remove from oven stand 15 minutes.

5. Make filling by beating both cheese’s and sugar until smooth. Beat in eggs one at time, followed by the delicious Rachel’s yoghurt and vanilla. Gently beat in sifted flour.

6. Pour filling over cake base (I had a small amount leftover) and bake for about 45 minutes. Cool in oven with door ajar.

7. Cover with foil and refrigerate for at least 3 hours or overnight.

8. Sprinkle combined brown sugar and cinnamon over slice and cut into squares with a warm knife. Top with macerated strawberries and serve with cream or ice cream.

Voila!!!

Note: You can incorporate any of the flavours from the range of Rachel’s Gourmet Low fat yoghurt into this recipe. Some ideas for topping; with the Black Plum & Roasted fig, I would caramelise some figs, the Peaches & Vine Ripe Passionfruit I would drizzle with passionfruit pulp, and if using the Madagascan Vanilla I would macerate some diced mango flesh the same way I did the strawberries. It’s completely up to you. One thing I will guarantee is whichever combination you go with you won’t be disappointed and if you’re entertaining, your guests will be asking for the recipe!!

The Visual Creation Process:

Macerated Strawberries

ingredients

lemon over strawbs

sugar coated

ready

The Base

Base ingredients

first

mixing

wet mixture

dry and apple

all combined

baking paper lined tin

The Filling

filling ingredients

Cheeses

The Hero Ingredient!!

mixed yoghurtready for oven

all ingredients combined

baked and ready for topping

The Finishing Touches (The Topping) and Cream

sugar & Cinnamon

strawberry and cream time

My little creation!!

VOILA!!!!!!!

This is definitely a keeper of a recipe all my testers thoroughly enjoyed the tasting process.

I’ll keep you posted on the results of this competition. I’m sure there will be some absolutely amazing recipes entered.

I would like to say a very special ‘Thank You’ to 2 gorgeous readers, Alys and Louise, your encouraging words helped me to create this entry.

Until the next time lovely ones……

Zamamabakes

 

(Visited 282 times, 1 visits today)

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One Comment on “Spiced Strawberry Cheesecake Delight

  1. Shayne

    This was a delicious take on a cheesecake. Can’t wait for you to make it again!

    Reply

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