Yogurt and red kiwi cheesecake
Preparation time:
2 hours
Ingredients
- 200g digestive biscuits
- 120 g of butter
- 300g of full-fat yogurt
- 200 ml double cream
- 100 ml of milk
- 120 g of sugar
- 8 g of gelatine
- 3-4 Jingold red kiwis
- 1 tangerine
- a few sprigs of currants
- Blueberries
- fresh mint
Preparation
Finely crush the biscuits, then mix in the melted butter, stirring thoroughly. Spread the mixture into a square tin with a removable base, pressing down well with the back of a spoon to evenly cover the base and edges. Place in the fridge to firm up, and soak the gelatine in cold water for 10 minutes. Heat the milk with the sugar, remove from the heat and stir in the well-squeezed gelatine. Mix to combine the ingredients and allow to cool slightly. Pour the yogurt into a bowl, add the milk and whipped cream, stirring gently. Pour the mixture onto the biscuit base and refrigerate for at least 30 minutes. Decorate as desired with slices of kiwi and mandarin, bunches of redcurrants and blueberries. Finish with fresh mint leaves.
