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Strawberry Vanilla Cheesecake
Strawberry Vanilla Cheesecake


250 g Digestive biscuits
100 g Butter, melted
2 cups Epigamia Vanilla Bean Greek Yogurt
100 g Icing sugar
250 ml Double cream
600 g Epigamia Cream Cheese
8 to 10 Strawberries for dressing
1 Ripe avocado

Directions Prep Time : 15 mins

Step 1 Using a rolling pin, beat the biscuits in a ziplock pack until crushed or use a mixer grinder.
Step 2 Add melted butter to it and mix it until completely coated.
Step 3 Coat a tin with butter and tip the biscuits down. Press firmly to make an even base and let it chill in the fridge for an hour.
Step 4 Mix cream cheese, icing sugar and Epigamia Vanilla Bean Greek Yogurt and beat it until smooth.
Step 5 Add double cream to it and beat it until completely combined.
Step 6 Spoon the cream mixture onto the chilled biscuit base, starting from the center.
Step 7 Leave the cake in the refrigerator overnight.
Step 8 Bring the cheesecake to room temperature before serving. Cut fresh strawberries and decorate your cake!

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