A recipe for a wonderful Yogurt Cheesecake With A Strawberry Glaze and Fresh Fruits
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Combine the water (and/or the juice from the canned mandarines), strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil.
After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors from the strawberries.
Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid strawberries leftover from mixture, and return liquid to pan on low heat.
Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of strawberry juice.
Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).
Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled.
Preheat oven to 350 degrees F.
Combine the granola and graham crackers in a food processor. Puree for 60-90 seconds, until a very fine and crumb-like texture. Pour in melted butter, and stir to combine evenly.
Spread the crust mixture into the bottom of an 9-in round springform pan. Press down with your fingertips to compact into an even layer. Bake for 5-7 minutes. Set aside to let it cool before filling.
Add the cream cheese and 3/4 of a cup of sugar to the bowl of a mixer fitted with the whisk attachment.
Beat the cheese and sugar together until smooth and fluffy.
Add the vanilla and almond butter, and beat until incorporated.
Then, remove the bowl from the mixer, and fold in the Greek yogurt with a spatula scraping down and into the mixture any filling that is on the sides and bottom of the bowl.
In a separate bowl, whisk the heavy cream with the remaining 1/4 cup of sugar until stiff peaks form.
Fold the whipped cream into the cheesecake filling, Cut into pieces and fold one half of the mandarin oranges into the cheesecake.
Pour the filling into the cooled granola crust, and spread into an even layer with a spatula.
Place the sliced strawberries and some of the remaining mandarin orange slices onto the top of the cake.
Spread the strawberry glaze onto the top of the cheesecake. If necessary, warm it a little so you can pour it on evenly. Arrange the rest of the fresh fruit onto the cheesecake. Cover with foil or plastic wrap, and freeze overnight.
To serve, run a knife around the edges of the cheesecake to loosen the sides from the pan. Then, unlatch the springform pan. Serve.