Dessert / Tea

LANCEWOOD® MICROWAVE CHEESECAKE

8

Serves / Makes

Cooking Time:

< 15 min

Cooking Style:

Microwave

Ingredients


Crust (use half when making mug cheesecakes):
200 g coconut biscuits, finely crushed
120 ml butter, melted

Filling:
500 ml LANCEWOOD® Double Cream YoghurtPlain, Vanilla, Mixed Berries or Coconut
1 x 385 g can full cream sweetened condensed milk
90 ml lemon juice, freshly squeezed
grated zest of 1 lemon
5 ml vanilla essence

To finish:
For Plain, Vanilla or Mixed Berries Cheesecake:
Fresh berries or chocolate shavings

For Coconut Cheesecake:
Sprinkle with toasted coconut or top with slices of fresh mango & pitted litchis

Method


Crust:
Mix together the biscuit crumbs and butter and press onto the bottom and up the sides of a 20 cm pie dish or divide between 6 microwave-safe mugs and press into the bottoms of the mugs.

Filling:
Beat the yoghurt, condensed milk, lemon juice, zest and vanilla essence 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.

Finish with your choice of topping.

HINTS & TIPS:

  • Cooking times may vary for different microwaves
  • Use any of the LANCEWOOD® Double Cream Yoghurt

 

Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Double Cream Coconut Yoghurt

Double Cream Coconut Yoghurt

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Double Cream Mixed Berries Yoghurt

Double Cream Mixed Berries Yoghurt

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Double Cream Vanilla Yoghurt

Double Cream Vanilla Yoghurt

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Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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