Raspberry & Yoghurt Cheesecake

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Total Greek Yoghurt Treasure Hunt

ImageI’m off to Greece soon, so when Total asked me to get involved in their recipe treasure hunt, I thought it would be the perfect way to get in the holiday mood!

We’ll come back to the treasure hunt later, but first the recipe. 

Raspberry & Yoghurt Cheesecake

You can see the recipe online here. However, it is a bit sparse in places, as is the method, so I have added my own interpretation here.


For the base:

  • 200g digestive biscuits
  • 150g unsalted butter, melted
  • 50g toasted oats

For the cheesecake:

  • 500g TOTAL Greek Yoghurt
  • 4 egg yolks*
  • 100g caster sugar
  • 200g cream cheese
  • 8 gelatine sheets
  • 300ml double cream
  • 150g raspberry puree
  1. The first instruction TOTAL give you is to line the sides of a flan tin with acetate. Who has acetate? If you do, go ahead. If not, do as I did and line the tin with cling film instead.
  2. Melt the butter.
  3. Blitz the biscuits into crumbs.
  4. Add the melted butter and oats into the biscuits and press into your tin. Chill. TOTAL say chill for four hours- I gave it two and it was just fine.
  5. * Once your base is set, put the yolks and sugar in a mixer and cream until light and fluffy. This, for me, was weird. Raw egg in a no-cook cheesecake? I’ve never seen that before. But I persevered. All I would say is that if you are pregnant or have a compromised immune system, this isn’t for you. I can’t see why it needs the eggs and if I make it again I would leave it out.
  6. Fold in the cream cheese and yoghurt.
  7. Soak the gelatine in cold water for ten minutes. At this point, TOTAL tell us to melt it but not in how much water. So I took a punt at 150ml- just enough to cover all of the sheets but without diluting the mix too much.
  8. Fold the melted gelatine mixture into the cheesecake mix. Add the raspberries and the cream. Now TOTAL say add the whipped cream, so I lightly whipped it but it made the mixture a bit lumpy so I gave it all a very quick whizz to smooth off.
  9. Pour carefully over the base and chill in the fridge. TOTAL say chill for eight hours. I am impatient so cut into it after three! It was fine but it did cut better the day after.

raspberry cheesecakeAs I said the method is a bit sparse, and if you are making in a normal flan tin I would suggest halving the ingredients for the filling as I have a bowl of filling left over. I would also leave the raw egg out  but that is a personal choice.

It is very rich and creamy though, so a small slice will suffice!

So, the TOTAL Greek Yoghurt Treasure Hunt. TOTAL have put 1,000 recipes on their website and Facebook page. Thirty of these are being blogged by people like me. Find them all and you can win a great prize. Top chef Paul Merrett to put together his list of essential kitchen equipment. The lucky winner will get this amazing wish list including the very best cookware worth more than £800.

To enter check out the clues on their Facebook page- click the logo at the top – and good luck! Might give it a go myself, I know where this one is!!

If this is your first visit to my little blog, thanks for stopping by. If you like this recipe, check out these almond cookies using TOTAL as a serving accompaniment or this sticky apple loaf which I think would go great with a dollop of yoghurt.

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