Raspberry and Yoghurt Cheesecake

Serge says: “This is my version of a set cheesecake, as opposed to a baked one. It is lighter but, make no mistake, it is still quite rich. I got the idea from Café Marly in the Musée du Louvre in Paris.”


Makes 8


300g digestive biscuits
100g butter, melted
200g fromage blanc or cream cheese, diced
and softened
300ml sweetened condensed milk
125g plain yoghurt
125g sour cream
1 tbsp lemon juice
2 x 5g gelatine sheets, soaked in cold water
125g raspberries, washed


Crush the digestive biscuits in a food processor or put them in a bag and crush them with a rolling pin. Stir in the melted butter until well combined. Use the crumbs to line the base and side of a 20cm round springform cake tin. Refrigerate for at least 1 hour to firm up.

Put the fromage blanc or cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed for 5 minutes, then increase the speed to medium for a further 5 minutes until smooth. Gradually add the condensed milk on low speed, again increasing the speed to high for 5 minutes, making sure there are no lumps in the mixture. Add the yoghurt and sour cream and continue mixing on medium speed for 5 minutes, scraping the side and bottom of the bowl from time to time, until well combined.

Heat the lemon juice in a small saucepan. Squeeze the water from the gelatine leaves and then stir them into the lemon juice until they melt. Strain over the cheesecake mixture and continue mixing for 5 minutes at high speed until all the ingredients are well combined. Pour the cheese filling over the cake base until it is filled to halfway. Sprinkle the raspberries all over the cheesecake and then top with the remaining filling mixture. Refrigerate for 4 hours. Once set, remove from the tin, cut the cake into wedges and serve with berry coulis.

Find this recipe and others in Serge’s new cookbook French Kitchen published by ABC Books

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