Vanilla Yoghurt Cheesecake Pots recipe

If the cottage cheese seems a little grainy, keep going until it loosens to a thick, silky cream; stop before it turns watery. A quick blitz in short bursts helps prevent overheating and keeps the flavour fresh.

Use a broad spatula and fold gently, cutting down through the mixture and turning it over so you keep the filling airy. Stop as soon as the yoghurt disappears into a pale, even cream, because overmixing can make it slack.

Choose glasses or bowls with enough depth to hold the mixture neatly, and tap them lightly on the worktop to settle any gaps. Wipe the sides clean before chilling so the layers look tidy and professional.

Chill on a level shelf in the fridge so the pots set evenly, and keep them uncovered only if the fridge is not strongly scented. They are ready when the mixture feels noticeably firmer at the edge and holds its shape on a spoon.

If adding extra yoghurt, spoon it on just before serving so it stays glossy rather than sinking in. A small swirl on top is enough, because too much will thin the cheesecake layer and soften the texture.