Yogurt and red kiwi cheesecake
Preparation time:
2 hours
Ingredients
- 200 g of digestive-style biscuits
- 120g butter
- 300g full-fat yogurt
- 200 ml of double cream
- 100 ml of milk
- 120g sugar
- 8 g of gelatine
- 3-4 Jingold red kiwis
- 1 tangerine
- a few sprigs of currants
- Blueberries
- fresh mint
Preparation
Finely crush the biscuits, mix in the melted butter, stirring thoroughly. Spread the mixture into a square tin with a removable base, pressing well with the back of a spoon to cover the base and edges evenly. Put in the fridge to firm up, and soak the gelatine in cold water for 10 minutes. Heat the milk with the sugar, remove from the heat and add the well-squeezed gelatine. Stir to combine the ingredients and allow to cool slightly. Pour the yoghurt into a bowl, add the milk and whipped cream, mixing gently. Pour the mixture over the biscuit base and put back in the fridge for at least 30 minutes. Decorate to your liking with slices of kiwi and mandarin, small bunches of redcurrants and blueberries. Finish with fresh mint leaves.
