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yogurt cheesecake with fresh berries







total time






method ingredients
  1. 200g plain digestives, crushed
  2. 100g rich tea biscuits, crushed
  3. 50g granulated sugar
  4. 120g butter, melted
  5. 400g Glenisk greek style organic luxury
    blueberry yogur
  6. 400g cream cheese at room temperature
  7. 3 eggs
  8. 200g granulated sugar
  9. 60g plain flour
  10. 1 medium sized lemon, zested
    (only use the yellow, no white)


Fresh blueberries, strawberries and mint leaves for decoration

  • Wrap foil around the outside of a 9 inch (23 cm) springform pan. Preheat oven to 1700C. In a large bowl, thoroughly combine crushed biscuits, sugar and melted butter. Prepare a springform pan by putting a circle of greaseproof paper on the bottom of the pan and grease the sides and bottom of the pan with butter. Pour the biscuit crumb mixture into the springform pan, pressing the mixture onto the bottom, and at least 1-inch up the sides. Transfer the crust to the freezer while you prepare the filling.
  • In a food processor, combine the Glenisk greek style organic luxury blueberry yogurt, cream cheese, eggs, sugar, flour, and lemon zest. Process until creamy and completely smooth. Pour the mixture into pan leaving a little crust visible at top. Bake in the centre of the oven for 45-50 minutes, until the cheesecake is set but still has a slight wobble. Place the pan on a wire rack to cool, then cover and refrigerate until completely chilled.
  • Slice the fresh strawberries to decorate the top of the cheesecake along with the blueberries and mint.
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