There are very few people when asked, have not heard of the cold desert ambrosia or didn’t think it was absolutely to die for. So much so that the word ambrosia comes from Greek mythology as food of the Gods, and rightly so! There’s nothing better than a creamy yogurt desert full of your favourite little extras, mine being marshmallows, chocolate and fresh berries. This got me thinking, could I fuse this popular desert with another of my favourites, the cheesecake?
Well here you have it, all the delicious elements of a moreish ambrosia, mixed into a rich cheesecake. You can change up the ambrosia fillings to your own taste, stick to the classics or experiment. Food of the Gods perhaps?
1 x 20cm Round Spring-form cake tin
- 150g Fruit Digestive Biscuits
- 75g Butter
- 400g Cream Cheese (Full Fat and Room Temp)
- 450ml Fruit of the Forest (Berry) Yogurt (Full Fat and Room Temp)
- 100g Caster Sugar
- 300ml Cream
- 3 Teaspoon Gelatine
- 2 Tablespoon Boiling Water
- 100g Chocolate
- 70g Marshmellows
- Fresh Berries
- Let's start by making the base, prepare a 20cm circular baking tin (springform would be ideal) by lining it with tin foil and setting it aside.
- Place the fruit digestive biscuits in a food processor and blitz to a fine crumb.
- In the medium saucepan melt the butter before mixing in the biscuit crumbs.
- Press mixture into the base of your prepared tin. Make sure that it's all even and pressed right to the edges. Place in the freezer to set.
- Before you start making the cheesecake chop up your chocolate and Marshmellows and set aside.
- Next, whip the cream in a separate bowl until it reaches a soft peak with a hand held beater and then also set aside.
- In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatine over top, mix to devolve and then leave to cool slightly.
- For the filling use a free standing mixer, add the cream cheese and sugar and beat on a medium speed until smooth and sugar has devolved. Roughly 3-4 minutes.
- Turning the mixer down, slowly pour in yogurt followed by the gelatine mix before giving one last blast until well combined.
- Remove bowl from mixer and fold through the whipped cream along with chopped chocolate and Marshmellows. You can either add your fresh berries here or wait to sprinkle them on top later on.
- Pour the filling over your bases and smooth out the top. Place in the fridge either over night or for at least 3-4 hours.
- When the cheesecake is set, remove from tin, add some extra dollops of cream, fresh berries and finally grate some more chocolate over the top of everything. Food from the heavens!