Ingredients
Base:
- 150 g plain chocolate
- 1 cup cornflakes
Top:
- 500 g Lauretta dark berries 35% filling
- ¾ cup sugar
- 2 kg Greek yogurt
- 150 g powdered sugar
- 4 tsp gelatin
- zest and juice of ½ lime
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Preparation
- Transfer the yogurt to a sieve lined with cheesecloth. Drain overnight in the refrigerator.
- Line a round springform pan (diameter 25 cm) with baking paper.
- Crumble the cornflakes. Melt the chocolate in a water bath, add the cornflakes, and mix. Spread the mixture evenly onto the bottom of the pan and refrigerate.
- Transfer the drained yogurt to a bowl and mix with powdered sugar. Transfer 1/3 of the mixture to a separate bowl and mix with the Lauretta dark berries 35% filling. Mix the remaining 2/3 of the yogurt with lime juice and zest.
- Dissolve the gelatin in a few tablespoons of hot water until completely dissolved. Add half to the yogurt and the rest to the yogurt mixture with the filling. Thoroughly mix both mixtures.
- Spread the yogurt mixture on the chocolate base. Spread the yogurt mixture with forest fruit on top. Smooth the top.
- Refrigerate the cheesecake for a few hours, or preferably overnight. Before serving, decorate with fresh fruit.
