Cinnamon Microwave Cheesecake Squares
Ingredients:
Crust:
100 g Marie biscuits, finely crushed
75 ml butter, melted
Filling:
500 ml LANCEWOOD® Double Cream Vanilla Yoghurt
385 g full cream sweetened condensed milk
90 ml freshly squeezed lemon juice
Topping:
15 ml cinnamon sugar
125 ml icing sugar
15 ml water
Method
Crust:
Mix together the crushed biscuits and butter and press onto the bottom of a square 20 cm x 30 cm x 3cm deep rectangular dish.
Filling:- Beat the yoghurt, condensed milk, lemon juice together.
- Pour onto the prepared crust.
- Microwave on high for 6 – 8 minutes. Remove from the microwave and leave to cool.
- Refrigerate for at least 2 hours before serving.
Topping:- Sprinkle the cinnamon sugar over
- Mix the icing sugar and water together adding a little bit of water at a time until the mixture becomes runny but still firm enough to keep its shape when piped.
- Spoon into a plastic bag and snip off the corner. Drizzle over the cheesecake.
- Cut into squares and enjoy!
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