Cherry yoghurt cheesecake

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8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (10)

BASE
250.00 g digestive biscuits
150.00 g butter — melted
FILLING
500.00 g cottage cheese — creamed
175.00 ml yoghurt — strawberry or cherry
397.00 g condensed milk
75.00 ml cream — thick
425.00 g cherries — tinned black
30.00 ml Sheridans gelatine
60.00 ml water
20.00 ml Sheridans gelatine
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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.



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