Buffalo yoghurt cheesecake
Publication: NZ Woman's Weekly
Ingredients
| 4 sheets | Gelatine |
| 250 g | Cream cheese |
| 200 g | Yoghurt, buffalo |
| 2 Tbsp | Honey |
| 1 | Vanilla pod |
| 1 packet | Digestive biscuits, crushed |
| 2 Tbsp | Brown sugar |
| 1 tin | Blackberries, in juice |
| 1 punnet | Blackberries, fresh |
| 2 Tbsp | Icing sugar |
Directions
- Place the gelatine sheets in a bowl of cold water to soften for 5 minutes.
- Drain the water then pour ½ cup boiling water over the sheets and stir.
- Put the cream cheese, yoghurt and honey in the bowl of a food processor.
- Scrape in the seeds from the vanilla pod and blitz until all combined. Add half the gelatine mix and blitz again.
- Crush the biscuits until crumbly, but not too fine. Divide between 6 jars (about 300ml capacity) to a depth of about 2cm. Spoon the cheesecake mix over the top of the biscuit base.
- Clean the processor bowl then put the tin of blackberries in with the brown sugar. Blitz until smooth, then pass through a sieve to remove the seeds.
- Combine with the rest of the gelatine mix. Spoon this over the top of the cheesecake and refrigerate for about an hour or until set.
- Top the cheesecakes with some fresh blackberries and dust with icing sugar to serve.
https://www.eatwell.co.nz/recipe/10293/Buffalo-yoghurt-cheesecake/
Comments
Bite_team
added 1356 days agoYes, no cream cheese could make things rather awkward! There should be 250g cream cheese. It has been added now into the recipe. So sorry about this.
TraciScarlett
added 1376 days agoDoesn't have the cream cheese quantity on this recipe?
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