|200 g||tennis biscuits — crushed|
|50 g||salted butter — melted|
|1 l||yoghurt — double cream|
|1 x 387 g can||condensed milk|
|lemons — juice and finely grated zest|
|stewed apricots, passionfruit, raspberries and extra biscuits to decorate|
Grease 4-6 microwave-safe coffee cups or glasses.
Combine the crushed biscuits and butter and press into the
bottom of each cup or glass.
In a large bowl, mix together the yoghurt and condensed milk
with the lemon juice and zest and pour into the mugs.
Microwave on full power for 40 seconds or until set – the
cheesecakes should jiggle slightly.
Allow to cool completely then top with stewed apricots,
passionfruit, raspberries and extra crumbled biscuits.
TIP: If you want to unmould the cheesecakes,
simply refrigerate for 3-4 hours before turning them out.
Recipe reprinted with permission of The Kate Tin.