It’s cool, it’s sweet, it melts in the mouth – and no oven is required. It’s a simply perfect cheesecake!
Ingredients:
300g digestive biscuits
100g butter, melted
200g cream cheese, softened
300ml sweetened condensed milk
250g plain yogurt
1 tbsp lemon juice
2 tbsp powdered gelatine, dissolved in 1/4 cup hot water
125g raspberries and blackberries, washed
Break up the digestive biscuits into a food processor, then blend into a fine crumbs. Stir in the butter, then use the crumb mixture to line the base of a 20cm round cake tin. Refrigerate for 1 hour to firm up.
Next, blend the cream cheese with the condensed milk and yogurt in an electric mixer on a low speed for 5 minutes.
Pour the dissolved gelatine and lemon juice into the cheese mixture and continue mixing for 5 more minutes. Pour the filling over the base until half full.
Sprinkle the raspberries and blackberries over the cheesecake, top with the remaining cheese filling and place in the fridge to set for approximately 4 hours.
Once the cake has set, remove from the tin and enjoy!
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
