Cherry yoghurt cheesecake

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 12
Servings 8
Time

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.
 

Read more on: fruit
 

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