Ingredients

For the cake base:

200 g digestive biscuits

100 g melted butter

For the cream:

1 kg FAGE Total Yoghurt

500 g cream cheese

300 g sugar

3 gelatin sheets

1 bowl of water

15 ml warm milk

For the strawberry sauce:

600 g fresh strawberries, washed and quartered

300 g sugar

1 fresh vanilla bean

2 tbsp balsamic vinegar

Instructions

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For the cream:

1. In a bowl using a wire whisk, whip the strained Total yoghurt, cheese and honey until soft.
2. (optional) Add the gelatin to the bowl of water. Once softened, mix with the lukewarm milk.
3. Add the gelatin and milk to the first mixture.

For the cake base:

1. Place the biscuits in the food processor and pulse until finely ground, then combine with the melted butter.
2. Pour the crushed biscuits into the bottom of a 20-cm circular mould.
3. Pour the cream over the biscuit base and transfer the mould to the refrigerator.

For the jam:

1. In a deep pan, combine the strawberries with the sugar, vanilla (split down the middle) and balsamic vinegar. Leave the strawberries for 10 minutes until their juices are boiled, then continue to boil for about 15 minutes on medium to high heat until they become jam.
2. Allow to cool well, for a minimum of 4 hours, and pour over the cheesecake.