450 g flour
1½ tsp baking powder
pinch of salt
175 g butter or margarine 250 g granulated sugar few drops of vanilla essence 450 g yogurt (strained in muslin for 1-2 hrs) 2 tbsp strawberry essence grated rind of ½ lemon
1 egg plus 1 egg yolk 25 g gelatin
350 g fresh cream
450 g strawberries, fresh or tinned Roll out dough on a floured board and place in a greased 10 inch spring form tin. Bake on centre shelf for 20 minutes. Remove pastry base from the cake tin and cool on wire rack.
For the topping, soak the gelatin in a little cold water. Mix yogurt with egg yolk, strawberry essence, 125 g sugar and grated lemon rind and blend until smooth. Dissolve the gelatin over a pan of hot water and blend into cheese mixture. Whip cream and spoon one third into a piping bag. Fold the remaining cream into cheese mixture. Place pastry base on a large plate and secure the spring form around it. Spoon cheese mixture on top and chill in refrigerator for 20 minutes.
Wash and hull strawberries and halve large fruit. Remove the spring form and cover the top of the cheesecake with the strawberries and decorate with a piped border of whipped cream or pour strawberry glaze (see recipe on page 115). Chill until ready to serve.