I tried this today using a recipe from newspaper cutout.
1 cup yogurt (250ml)
1 cup thickened cream (250ml)
1 piece cream cheese (250ml)
2 Tbs sugar
1 Tbs gelatine
2 Tbs hot water
1/2 packet jelly crystals
125g butter (melted)
200g Digestive biscuit (i used approx 14)
- Dissolve gelatine in hot water and blend with Ingredients A until smooth
- Crunch Digestive biscuits and add in melted butter. Mix well and press into pie tin to form a biscuit base.
- Pour blended mixture over biscuit base.
- Refrigerate cheesecake for about 2 hours or until the cheesecake is firm.
- Cut & Serve.