This cheesecake uses strained yoghurt which is often used in Indian desserts and Middle Eastern cooking. You may know it as labneh if you’ve dabbled in the latter.
750g full fat yoghurt
250g soft paneer (substitute with 250g more yoghurt if you don’t have any)*
300g full fat cream cheese
150g icing sugar
1 tsp vanilla essence
200g crushed biscuits
- Begin by straining the yoghurt the night before you make the cheesecake. Spread out a large muslin cloth and scrape the yoghurt into the centre. Gather the corners together and tie two of them together. Use the other two to hang the cloth from a cupboard door handle, allowing it to drip into a bowl on the surface below. Leave overnight to strain.
- Melt the butter and mix with the crushed biscuits. Press onto the base of a springform tin, lined with baking paper.
- Mix the strained yoghurt with the cream cheese, paneer and icing sugar – I mixed mine in a stand mixer using the whisk attachment. Scrape the mixture into the cake tin, spreading to give an even surface. You can try using a piping bag to get a neater finish, making to get the mixture between the strawberries. Put in the the fridge to set overnight.
- Decorate with popcorn and salted caramel, berries and fresh cream or a German glaze.
*I sometimes make paneer to use up milk that is past it’s sell by date. Bring the milk to the boil, stirring as you go to prevent it sticking and burning. Once it’s boiling, turn off the heat and add a tablespoon of lemon juice for each litre of milk. Stir it and you’ll see the curds and whey separate from each other. Line a colander with a muslin cloth and place over a large bowl. Pour the pot of curds and whey into the colander. You will have a cloth full of curds and a bowl full of whey. Gather the cloth edges together and lift the clothful of curds out onto a flat surface. Making sure they are neatly wrapped up in the muslin, put the bowl of whey on top, to weigh it down. It will be pressed into a neat disk after an hour. Keep the whey and use it to cook your rice in or make chapatis with.