A bit of this, a bit of that
- 200g digestives
- 125g unsalted butter, melted
- 600g cream cheese
- 300g Onken Natural Set Yogurt
- 75g icing sugar
- 6 leaves gelatine
- Tube Gel Yellow food colouring
- 1 tsp Vanilla extract
- 1 Line the base and sides of a 20cm springform cake tin with baking paper.
- 2 Whizz the biscuits in a food processor to a fine crumb. Add the melted butter and pulse to blend.
- 3 Turn out into the prepared tin and press the buttery crumbs into the base in an even layer using the back of a spoon.
- 4 Wash out the bowl and blades of the food processor, then add the cream cheese.
- 5 Whizz to loosen then add the yogurt and icing sugar and wizz well. Finally whizz in the yellow food colouring and vanilla extract.
- 6 Spoon the mixture into a pan.
- 7 Soak the gelatin in a little cold water for a few minutes until it is softened.
- 8 Squeeze out the gelatine and add to the mixture in the pan.
- 9 Heat over a low heat, stiring constantly until the gelatine is completely dissolved.
- 10 Pour the mixture into the prepared tin and tap to smooth the top and release any air bubbles.
- 11 If the mixture is warm, leave to cool before transferring to the fridge to set completely. Put in the fridge for at least 6 hours, but ideally overnight.
- 12 Before serving, remove the cheesecake from the tin and place on a serving plate.
- 13 Use a melon baller to scoop out pieces of the cheese cake to make it look like a wheel of swiss cheese.
- 14 Use different sized melon ballers for different sized holes if you like.