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Ingredients A:
1 cup yoghurt (250ml)
1 cup thickened cream (250 ml)
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1 piece cream cheese (250 ml)
2 Tbs sugar
1 Tbs gelatine
2 Tbs hot water
1/2 packet jelly crystals
Ingredients B:
125g butter (melted)
200g Digestive biscuits
Instructions:
1. Dissolve gelatine in hot water and blend with ingredients A until smooth.
2. Crunch Digestive biscuits and add in melted butter. Mix well and press into pie tin to form a biscuit base.
3. Pour blended mixture over biscuit base.
4. Refrigerate cheesecake for about 1 hour or until the cheesecake is firm.
5. Cut and serve.
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