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Crust (use half when making mug cheesecakes):
200 g coconut biscuits, finely crushed
120 ml butter, melted
500 ml LANCEWOOD® Double Cream Yoghurt – Plain, 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
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
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.
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.
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