Greek yogurt cheesecake


  • 225gr digestive biscuits
  • 50gr almonds
  • 200gr butter
  • 400gr greek strained yogurt
  • 500gr ricotta cheese
  • 2-3 Tbsp heavy cream
  • 2-3 Tbsp powdered sugar
  • 300gr blueberry jam

In a food processor, finely crush the biscuits and the almonds.
Melt the butter in low heat and add the biscuits and the almonds.
Cook for 5-7 minutes stirring constantly.
Put them  in a 26cm springform and press the mixture onto bottom.
Leave it in the refrigerator.
In a large bowl, beat the yogurt, ricotta, cream, sugar for 10-15 minutes.
Pour filling into prepared crust.
Let it cool all night in the refrigerator.

Before serving, heat the jam in low heat with 1 Tbsp water, leave it to cool and spread it on top of the cheesecake.

1 σχόλιο:

  1. I love blueberry and your version sounds delicious. ! I have to give your recipe a try, have a great day Peps !


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