Ingredients
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Half to one pack Lemon Cream biscuits (depending on the size of your dish)
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1kg plain double-cream yoghurt
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1 can Nestlé condensed milk (shaken well before opening)
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Serve with 1 cup mixed fresh berries, mint leaves
Method
Pop the Lemon Creams into a resealable plastic bag and crush using a rolling pin.
Grease a medium-sized, square microwave-safe dish and add the crushed biscuits.
Microwave for 30–45 seconds and mix the crumbs together well.
With the back of a spoon, press the crumbs down firmly onto the base of the dish to create your crust.
Mix the yoghurt and condensed milk together in a bowl and microwave for 2–3 minutes.
Remove the bowl, mix rapidly and put back in the microwave for another 2–3 minutes.
Pour the mixture over the biscuit base and refrigerate for a minimum of 4 hours, or overnight for best results.
Once the cheesecake has set completely, slice into squares and serve with fresh berries, garnished with mint leaves.