Tuesday, 28 August 2012

# 259 Yogurt and lime jelly cheesecake

This cheesecake is my own creation and surprisingly it turned out much better than expected. It's very easy to make the only downside being that it takes a few hours to set but it's worth the wait. I used lime jelly but I think it would work just as well with any other flavour. Here's the recipe, hope you like it.

Yogurt and lime jelly cheesecake

300g rich tea biscuits, crushed
150g butter, melted
200g condensed milk
400g natural live set yogurt (I used a very low fat one)
1/2 packet of lime jelly ( I used the one from Hartley's)

In a bowl mix the crushed biscuits with the melted butter and put in a springform tin, spread this mixture evenly with the back of a spoon. Put in the fridge to chill.

Place the lime jelly cubes in a jug and add boiling water up to the 140ml mark, stir to dissolve. Add cold water up to the 200ml mark and set aside for a few minutes until it starts to set.

In another bowl (or you can do as I did and use the same bowl where you mixed the crushed biscuits with the butter) pour the condensed milk and yogurt and beat until well combined. Add the jelly and mix well, then pour this mixture over the biscuit base. Keep in the fridge for a few hours until it sets.