Homemade: Greek Yogurt Cheesecake


As part of our Homemade series, Chef Director, Ross Pike, shows us how to make some of our favourite home comforts. Fancy making your own? Take a look at the recipe below.



Serves 16 

  • 125g Butter

  • 250g Gluten free biscuits, smashed into crumb

  • 1kg Cream cheese

  • 200g Double cream

  • 600g Greek yogurt

  • 150g Icing sugar

  • 5 Gelatine leaves

  • 25g Vanilla essence



  1. Melt butter in a pan

  2. Mix in the biscuit crumbs

  3. Line a 28cm springform tin with cling film

  4. Pour biscuit mix into the bottom of tin and spread evenly, chill to set

  5. In separate bowl add gelatine and cover with cold water, leave for 5 minutes until gelatine has softened

  6. Add vanilla, icing sugar and Greek yogurt to pan and heat on moderate flame

  7. Remove gelatine from water and squeeze out any excess

  8. Put gelatine in to bowl with yoghurt mixture and heat until the gelatine dissolves

  9. Place cream cheese into a mixer with paddle attachment and beat slowly to loosen

  10. Add the cream and yoghurt mixture to the bowl and mix well

  11. Pour the mixture into tin, and use a palette knife spread the mixture evenly

  12. Chill in the fridge for 2-3 hours to set

  13. Garnish with fruit of choice - here we have used Strawberries and Raspberries

  14. Once set, cut into as many portions as you like

RecipeHannah Milton