IMPORTANT CUSTOMER NOTICE / NEGES BWYSIG I'N CWSMERIAID

At Llaeth y Llan, the quality and integrity of our products are our top priorities. We want to reassure our customers that our products are not affected by concerns surrounding the use of Bovaer in dairy farming.

We can confirm that Llaeth y Llan does not source any milk from Arla farms involved in the Bovaer trial. Furthermore, thorough investigations have verified that no milk from these trials has been supplied to our production processes through milk swaps or any other means.

Our commitment remains to delivering high-quality, natural dairy products you can trust. We thank you for your continued support and loyalty.

Yn Llaeth y Llan, ansawdd ein cynnyrch yw ein prif flaenoriaeth. Rydym am sicrhau ein cwsmeriaid nad yw ein cynnyrch yn cael ei effeithio gan bryderon ynghylch â’r defnydd o Bovaer mewn ffermio llaeth.

Gallwn gadarnhau nad yw Llaeth y Llan yn derbyn unrhyw laeth o ffermydd Arla sy’n rhan o arbrawf Bovaer. Mae ymchwiliadau trylwyr wedi cadarnhau nad oes unrhyw laeth o’r treialon hyn wedi’i gyflenwi i’n prosesau cynhyrchu trwy gyfnewid llaeth neu unrhyw fodd arall.

Ein hymrwymiad o hyd yw darparu cynnyrch llaeth naturiol o ansawdd uchel y gallwch ymddiried ynddo. Diolchwn i chi am eich cefnogaeth barhaus.

Strawberry Cheesecake

Whether you have a sweet tooth or just craving something creamy and fruity, our Llaeth y Llan strawberry yogurt is perfect for you. Made with whole Welsh cows’ milk, our strawberry yogurt is an ideal healthy breakfast, adds some fruity fun to your lunch and can create a delicious dessert.

Our strawberry cheesecake is the perfect dessert for summer entertaining.

Ingredients

  • 175 g gingernut biscuits
  • 75 g butter, melted.
  • 450g Llaeth y Llan strawberry yogurt
  • 400 g full-fat cream cheese, at room temperature
  • 300 ml double cream
  • 300 g strawberries, tops removed and sliced.
  • 2 tablespoons icing sugar

Instructions

  1. Unclip the base of a 23cm (9in) round springform tin to remove it, then lay a 30.5cm (12in) sheet of baking parchment over the base. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath.
  2. Finley crush the biscuits using a rolling pin or food processor and put into a bowl. Add melted butter to the processor/ bowl and pulse or mix until the mixture clumps together. Press it into the base of the prepared tin and chill in the fridge until needed.
  3. Mix together the Llaeth y Llan strawberry yogurt and cream cheese in a food processor. In a large bowl, whip the cream using a handheld electric mixer until it forms soft peaks. Fold the cream cheese mixture into the cream. Spoon on top of the chilled biscuit base, smooth level, and chill in the fridge until set , for at least 3 hours or preferably overnight .
  4. Meanwhile, toss the strawberries in icing sugar.
  5. To serve, remove the cheesecake from tin, carefully slide off the baking parchment and transfer on to a serving plate or cake stand.
  6. Decorate with the sliced strawberries around the edge of the cheesecake.

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