I thought I'd blogged this already but apparently not...further to the baked cheese cake I did earlier this year, here is a really fast and gorgeous one. It is a mild modification from Kath's quick cheesecake recipe so thanks to her for the original.
FYI 1oz = 28 grams.1/4 pint = 128 ml for people on the wrong side of the pond.
6oz Digestive biscuits
3oz butter
2oz caster sugar
1/4 pint double cream
1/4 pint plain yoghurt
6oz tub of cream cheese
One small golf ball sized or half a large, lime
Crumb the biscuits and melt the butter into them. This is the base. Press firmly into a suitable container - I use an 8 inch cake tin. The crumbing I found quickest with a food bag and a hammer :-)
Add the sugar to the cheese and mix well.
Add the yoghurt to the double cream and whisk thoroughly.
Add the sugary cheese and whisk again.
Juice the lime, add that and whisk.
Spoon onto the base and spread it evenly.
Refrigerate for an hour but overnight makes it all really perfect. Can't have been more than 10 minutes to make if you exclude the time spent licking the whisk!
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1 comment:
I am sure you missed out the alcohol on this recipe - if it doesn't go in the mix it helps to calm the nerves whilst you're making the cheesecake!
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