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Ingredients
Crust (use half when making mug cheesecakes):
200 g coconut biscuits, finely crushed
120 ml butter, melted
Filling:
500 ml LANCEWOOD® Double Cream Yoghurt – Plain, Vanilla, Mixed Berries, Coconut or Apple & Cinnamon
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
For Apple & Cinnamon Cheesecake:
Dust with cinnamon sugar before serving
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