Raspberry And Yoghurt Cheesecake | We ♥ Food 3 (Bonus Episode)



Dessert for summer? In this episode of We Heart Food, watch how to make a refreshing raspberry and yoghurt cheesecake.

Check out Onken Just Good News featuring Jo From We ♥ Food: https://www.youtube.com/watch?v=yVWHuGp0yWo&list=UU_NWI-fjetAsGatJeS4AyYA

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INGREDIENTS:

300 g digestive biscuits
90 g butter
400 g cream cheese (at room temperature)
150 g caster sugar
100 g Onken Natural Set Yoghurt
2 eggs
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.

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6 Comments

  1. Klaudia Rose March 9, 2018
  2. Wahida Abdullahi Dambam March 9, 2018
  3. Rachel Grace March 9, 2018
  4. Scoff March 9, 2018
  5. Maya Larks March 9, 2018
  6. graham cosh March 9, 2018

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