Ingredients:

  • 75g Salted butter – melted
  • 200g Digestive biscuits
  • 250ml Double cream
  • 150g Greek style Natural yogurt and add 3 tbsps of honey or 1 tbsp of our Honey yogurt
  • 500g Full-fat soft cheese
  • Fresh fruit of your choice – we have used blueberries and some jam

Method:

Butter the base of a 9 inch/23cm baking tin and line with a circle of baking parchment. Crumble the biscuits to fine a crumb in a mixer then pour into a bowl and mix in all the butter. Pack the mixture into the base of the tin and chill for 10 mins.

Whip the double cream into soft peaks. In a new bowl mix together the yogurt, soft cheese and honey (if using) until smooth. Stir in the cream and spoon over the base. Smooth over the top and cover. Chill for at least 4 hours.

Use a knife to free the sides of the cheesecake and remove it from the tin. Spoon your choice of fruit and/or jam on top.

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