Pumpkin Greek yogurt cheesecake

During a virtual taste testing of delicious @meltemigreekyogurt with some wonderful ladies the other day (including @eleni_saltas, @ful.filled and @niavardalos), after oohing and ahhing about the yogurt we turned to all the amazing things you can do with it — cheesecake a prime example! I hope you try this recipe or scroll back through my older posts to find my other non-pumpkin riffs on it.

No-Bake Greek Yogurt Pumpkin Cheesecake

#RECIPE:

2 packets powdered gelatin (14g)
3/4 cup (180ml) water
2 cups crushed speculoos or ginger snap cookies
1/3 cup (75g) butter, melted
1/2 cup (120ml) whole milk
1 1/2 cups (300g) sugar
1 lb (450g) manouri cheese
10 oz (280g) Greek yogurt
1 cup (200g) pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon brandy (optional)

Sprinkle the gelatin over the water and let bloom for 5 minutes.

Place cookies in a food processor and pulse till they resemble breadcrumbs. Measure 2 cups cookie crumbs, then place back in food processor. Pour in melted butter in a steady stream while pulsing, stopping once evenly mixed. Pour into a 9 inch (23cm) springform cake pan and press evenly across the bottom and a little up the sides. Place in the freezer while you prepare the rest of the cheesecake. Wash the food processor bowl and dry well.

Heat the milk in a small saucepan over medium heat. Once bubbling, add gelatin mixture and stir until gelatin is completely dissolved. Stir in sugar and once dissolved, remove from heat.

Combine the manouri, Greek yogurt, and pumpkin purée in the clean bowl of the food processor. Process until well combined and smooth. Pour in the gelatin mixture and the cinnamon, ginger and brandy. Process until well mixed.

Pour mixture over the chilled base. Place cheesecake in the fridge and chill for at least 4 hours, until set.