This cheesecake is great for parties! It has all the rich seasonal flavours but is kept light by the yoghurt in the mix. An excellent alternative to Christmas pudding.
Ingredients
Biscuit Base:
250g/8.8oz Digestive Biscuits crushed
125g/4.4oz Butter melted
Cheesecake:
260g/9oz Greek Yogurt
220g/7.76oz Philadelphia Cream Cheese
1 Jar (270g/9.5oz) Mincemeat filling
280ml Elmlea Double Cream (Heavy Cream)
Method:
Biscuit Base –
Line the inside of a 23cm/9-inch springform pan.
Mix the crushed biscuits with the melted butter and press down onto the base of the pan. Refrigerate for 30 minutes until you make the filling.
Cheesecake –
In a large bowl mix the yoghurt, philadelphia cheese and mincemeat with a hand balloon whisk.
Whip the cream until it holds a peak and fold into the yoghurt mixture.
Pour the cream and yoghurt mix over the biscuit base in the tin and smooth the top. Refrigerate overnight to set.
When ready decorate with pecans and cranberries or as desired.
Enjoy!
Leave a Comment