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Lancewood Microwave Cheesecake
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Lancewood Microwave Cheesecake

Ingredients

Crust:

200 g coconut biscuits , finely crushed
120 ml butter , melted

Filling:

500 ml LANCEWOOD® Double Cream Yoghurt  – Plain, Vanilla, Mixed Berries or Coconut
385 g full cream sweetened condensed milk
90 ml freshly squeezed lemon juice
1 lemon(s) , zest only (optional)
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 crushed biscuits and butter and press onto the bottom and up the sides of a 20 cm pie dish.

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 flavours

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