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Home > Recipes > Buffalo yoghurt cheesecake

Buffalo yoghurt cheesecake

Mike Van de Elzen

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Buffalo yoghurt cheesecake

No ratings yet

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

  1. Place the gelatine sheets in a bowl of cold water to soften for 5 minutes. 
  2. Drain the water then pour ½ cup boiling water over the sheets and stir.
  3. Put the cream cheese, yoghurt and honey in the bowl of a food processor.
  4. Scrape in the seeds from the vanilla pod and blitz until all combined. Add half the gelatine mix and blitz again.
  5. 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. 
  6. 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.
  7. 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.
  8. Top the cheesecakes with some fresh blackberries and dust with icing sugar to serve.
Your rating?
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https://www.eatwell.co.nz/recipe/10293/Buffalo-yoghurt-cheesecake/

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Comments

  • Bite_team
    Bite_team
    added 1356 days ago

    Yes, 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.

    • Flag comment for moderation
  • TraciScarlett
    TraciScarlett
    added 1376 days ago

    Doesn't have the cream cheese quantity on this recipe?

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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