Recipe Centre

Cherry yoghurt cheesecake

Ingredients
BASE
250 g digestive biscuits
150 g butter, melted
FILLING
500 g creamed cottage cheese
175 ml strawberry or cherry yoghurt
397 g Nestlé condensed milk
75 ml thick cream
425 g stoned black cherries, drained and juice reserved
30 ml gelatine
60 ml water
20 ml gelatine

Method:
BASE 1. Crush digestive biscuits and mix with melted butter. Press into a greased and lined 22 cm springform tin. FILLING 2. Mix together cream cheese, yoghurt, condensed milk and cream. 3. Drain the cherries and add half to the cheese mixture with 45 ml cherry juice. Add the dissolved gelatine and mix well. 4. Pour into prepared base and refrigerate for half an hour before preparing topping. 5. Mix 150 ml cherry juice with 20 ml gelatine dissolved in 50 ml water. Pour over cheesecake and leave in the fridge to set. Arrange remaining cherries on top of the glaze, unmould and serve. (If fresh berries are available add the whole tin to the cream mixture and use fresh berries to decorate the top.) Serves 8.

Recipe From : Ideas February 01, 1996

Recipe from Ideas : February 01, 1996 See what Ideas has in store this month. Subscribe now and save!