Ingredients:
250 g digestive biscuit
100 g melted butter
1/2cup plain water
1 tbs unflavored gelatin powder
250 g cream cheese (at room temperature)
1/3 cup fine granulated sugar
150 g plain yoghurt
1 tbsp grated lemon zest
2 tbsp lemon juice
300 g blueberry filling ( canned blueberries)
Directions:
1. Crush the digestive biscuit in a blender until fine crumb is achieve. Pour the melted butter into the biscuit crumb, mix until incorporated.
2. Press the crumb into the bottom of a springform pan, making sure it's firmly packed. Keep the crust in the refrigerator for at least an hour or until the crust become firm.
3. Combine cream cheese, sugar, yoghurt and lemon zest in a bowl, then beat with an electric mixer until smooth.
4. Melt the unflavored gelatin in a plain water then heat in the microwave for 15 seconds.Let it cool slightly.
5. Gently add the melted gelatin in the creamed mixture then add the lemon juice. Mix for a few seconds until all completely combined.
6. Pour the creamed mixture into the crumb mixture, keep in the refrigerator for 5 hours or overnight until firm. Top the blueberry filling one hour before serving.
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