Fruity Yogurt Cheesecake

1. 1

   Line a large strainer with 3 layers of white paper towels.

2. 2

   Place strainer over a large bowl.

3. 3

   Scrape yogurt into strainer.

4. 4

   Cover and refrigerate at least 24 hours.

5. 5

   Yogurt will become very thick.

6. 6

   Mix crust ingredients in a bowl.

7. 7

   Press evenly over bottom of an ungreased 8 or 9 inch springform pan.

8. 8

   Cover and refrigerate until firm, at least 1 hour .

9. 9

   Mix drained yogurt and confectioners' sugar in a bowl.

10. 10

    Spoon into chilled crust.

11. 11

    Smooth surface with a rubber spatula.

12. 12

    Cover and chill at least 2 hours, overnight if possible.

13. 13

    Run a knife between cheesecake and pan sides to loosen.

14. 14

    Remove pan sides.

15. 15

    Leave cheesecake on base.

16. 16

    Arrange peach slices on top in a circle around the edge.

17. 17

    Melt preserves and brush over peaches.

18. 18

    Mound raspberries in the center.

19. 19

    Serve soon, or cover and refrigerate up to 1 day.

No additional tips available.