Dessert for summer? In this episode of We Heart Food, watch how to make a refreshing raspberry and yoghurt cheesecake.
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300 g digestive biscuits
90 g butter
400 g cream cheese (at room temperature)
150 g caster sugar
100 g Onken Natural Set Yoghurt
Zest of 1 lemon
2 tbsp plain flour
200 g raspberries
STEP 1: PREPARE THE BASE
Crush the digestive biscuits and place in a large bowl. Then melt the butter and mix into the biscuit crumbs. Next, place in a tall baking tin and press into the base and up the sides. Then place in a fridge to chill.
STEP 2: PREPARE THE FILLING
Mix the cream cheese with the caster sugar in a large bowl. Then add the Onken yoghurt and mix well. Next, beat in two eggs, add the lemon zest and flour.
STEP 3: ADD RASPBERRIES
Gently crush the raspberries, before combining them with the cheesecake mixture.
STEP 4: BAKE
Pour the mixture onto the biscuit base. Place in a preheated oven at 120°C. After one hour, turn off the oven and leave the cheesecake in the oven to cool. Then remove and chill for two hours minimum in the fridge.
STEP 5: SERVE
Decorate with fresh raspberries and serve.