In honour of Mother’s Day, Queensland’s best foodies and chefs share their secret family recipes and the lessons learned from Mums in the kitchen…
Strawberry Yoghurt Cheesecake
by Lyndel Miller
Lyndel Miller is a commercial and editorial food, still life and interiors stylist. Raised between a quintessential seventies home and the kitchen of the family restaurant business, she has a long-standing affection for cooking and entertaining in all its delicate and delicious detail.
“This is one of my all time favourite desserts. All credit here, goes to my culinary hero, my Mum, Carole Seymour. It took years to get this recipe mind you, and while I have made this now numerous times, I never tire of it. I modify it often, as does my daughter (that’s the beauty of it!). My kids jump up and down at the whisper that one may be on it’s way, planned for a Sunday treat…we all love it. I hope you love it too, and make for all you love. Strawberry is my choice of yoghurt, cherry a close second. Thanks Mum! Love you.”
Serves: 8 -12,( big slices in this house!!)
- 1 packet ( 400g) digestive biscuits or your choice
- 6-8 tbsp ( 80-100g) melted butter (some biscuits are more absorbent than others)
- Butter, for greasing 20cm spring form pan
- 2 ½ cups (630g) of your yoghurt of choice or 4 x (170g) sized flavoured yoghurt tub (of course you can use greek yoghurt and add a coulis here, just make to 2½ cups..have a play)
- 250 g cream cheese
- 1 cup (200g) raw sugar
- 2 tbsp (40g) powdered gelatin (or agar agar)
- 1/3 cup hot water
- Prepare a springform pan, cover the base with greaseproof paper or foil and grease over the top and sides of pan with a little butter.
- Crush the biscuits, use a food processor or place biscuits in a ziplock bag to suit and roll a rolling pin over the contents until they resemble coarse breadcrumbs.
- In a small saucepan, over a low heat, melt the butter. Combine the two ingredients and press into the base and sides of the prepared springform pan.
- Place the prepared base in the freezer for 10 minutes, until you add the filling.
- Blend the yoghurt, sugar and cream cheese in a blender.
- Take the gelatin powder and hot water and mix well, to avoid lumps.
- When fully dissolved add to blended yoghurt mix and blend again. At this point don’t walk off to a soapie or answer the phone. Gelatin sets REALLY quickly! )
- Remove the pan from freezer, and add the filling, return to fridge to set.
- When set remove and run a knife around the edge of pan, release the spring and carefully remove the ring over the top of cake.
Cut to desired serving sizes and serve on it’s own or with Berry Coulis
- For the vegetarian or additive sensitive, use Agar Agar as an alternative to animal derived gelatin. Agar Agar is a seaweed derivative thickening agent , but note , acid weakens agar agar’s gelling power, so don’t go for fruits like mangos, kiwi fruit or peaches, use more
5 MINUTES WITH: Lyndel Miller
I grew up in Manly on the northern beaches of Sydney, and while it hasn’t been home for many years when I visit it’s like going home. All my fondest memories of my Mother are there…I’ve spend most of my life in Currumbin and Currumbin Valley and moved to Brisbane four years ago. Brisbane is now my home. I love it here (though I miss the beach!).
Tell us the story behind this recipe and why it is important to you:
This recipe has been in the family for years and reinvented time and time again with other fruits. It’s delightfully light and was a bestseller on my Mother’s menu at her iconic health cafe back in the 70s. People would queue down the street for her food! It was very forward thinking. Yoghurt in a cheesecake! Once tried never forgotten. You can easily adapt it to utilise your own homemade yoghurt or store bought favourite so in a word it’s a winner and so delicious!
How often do you cook this dish?
Every holidays or when my family need a Healthy Bee fix (that was the name of Mums wholefoods cafe).
What role has food played in your life?
It’s at the core! It’s my love language. I love to cook for anyone that loves and appreciates the ritual of sharing and caring with food…foodie friends are the best, right?!
What is your idea of the perfect family dinner?
A successful one. Where the sounds of mmmmm reign, mixed with laughter, conversation and when everyone is in the moment. No technology allowed! It about coming together and it doesn’t have to be elaborate…though I can’t help but add a few details to the table settings.
Your favourite memory of cooking with your Mum
Probably cooking with mum for the cafe. Though at the time I wouldn’t say I loved it. This meant early starts and stressful timelines, but I treasure them now as they were intimate moments of sharing her skills with me and this sparked my interest and love for food at a young age. I think it’s important to teach your children to love and appreciate food and better still prepare and cook it. It’s a true gift of the heart.
The best advice your Mum has given you
Always read the recipe through first! Always! Never rush (or drink wine!). Both mum and I can’t cook and drink, the results are disastrous! It’s hilarious! I must plan ahead for dinner parties for this reason (laughs).