The great thing about this recipe is that there is no gelatine so it is suitable
for vegetarians.
Ingredients
200g Digestive biscuits (crushed)
70g butter
150g white chocolate
250g quark
200g Greek yoghurt
75g caster sugar
284ml double cream (lightly whipped)
Method
Lightly oil 20cm (8 inch) loose bottomed cake tin with sunflower oil.
Melt the butter and stir into biscuit crumbs.
Press on to the base of the cake tin and chill.
Melt the white chocolate in a heatproof bowl over a pan of simmering water.
When melted, beat in the quark, yoghurt and sugar
(Warning: if sugar is added to the melted chocolate first, it will get lumpy)
Fold the whipped cream into the cheesecake mixture
Pour onto the chilled biscuit base.
Chill for at least four hours or overnight.
Serve with seasonal fruit and/or toffee sauce.
Mira's Tip: serve it as a “deconstructed” cheesecake.
Served as a sundae, create layers with fruit, cheesecake mix, biscuit crumbs
and top with whipped cream.
Great if you don’t have time to chill the cake!
