250g plain Krispie biscuits
100 g butter, melted
a pinch of cinnamon
250 g cream cheese, softened
1 cup Plain Greek yoghurt
1 cup castor sugar
2 tsp lemon zest
½ tsp lime zest
2 tsp gelatin
3 tbsp hot water
1 cup whipped cream
Preheat oven 160 degrees.
Crush biscuits in food processor until fine
Add melted butter and cinnamon, pulse to combine
Press biscuit mixture into 23 cm spring form tin
Bake for 10 minutes, cool
Wipe out food processor and add cream cheese and sugar and mix until smooth
Add yoghurt, lemon, lime zest and mix to combine
Sprinkle gelatin over water and stir until dissolved
Add gelatin to yoghurt mixture and mix until smooth and well mixed
Remove from processor and fold in whipped cream
Pour onto cooled base and chill 3-4 hours before serving
Ingredients:
250g plain Krispie biscuits
100g butter, melted
A pinch of cinnamon
250g cream cheese, softened
1 cup plain Greek yoghurt (approx. 240g)
1 cup caster sugar (approx. 220g)
2 tsp lemon zest
½ tsp lime zest
2 tsp gelatin
3 tbsp hot water
1 cup (250ml) cream, chilled
Instructions:
Prepare the biscuit base:
Preheat the oven to 160°C.
Place the Krispie biscuits into the Thermomix bowl. Pulverize for 5 seconds / Speed 6 until fine crumbs form.
Add melted butter and cinnamon. Mix for 10 seconds / Speed 4 until combined.
Press the biscuit mixture into a 23cm springform tin.
Bake for 10 minutes, then set aside to cool.
Whip the cream:
Ensure the Thermomix bowl and butterfly whisk are clean, dry, and chilled for best results.
Insert the butterfly whisk and pour the chilled cream into the bowl. Whip for 30 seconds / Speed 3 or until soft peaks form. Watch carefully to avoid over-whipping.
Transfer the whipped cream to a separate bowl and set aside in the fridge.
Make the filling:
Without cleaning the bowl, remove the butterfly whisk and add the cream cheese and caster sugar. Blend for 20 seconds / Speed 4 until smooth.
Add Greek yoghurt, lemon zest, and lime zest. Mix for 15 seconds / Speed 4 until combined.
Prepare the gelatin mixture:
In a small bowl, sprinkle gelatin over the hot water and stir until completely dissolved.
With the Thermomix running on Speed 3, gradually pour the gelatin mixture through the hole in the lid. Continue mixing for 20 seconds / Speed 3 until well incorporated.
Combine the filling:
Remove the bowl from the Thermomix base. Gently fold the whipped cream into the filling mixture using a spatula until evenly combined.
Assemble the cheesecake:
Pour the filling over the cooled biscuit base. Smooth the top with a spatula.
Chill in the refrigerator for 3-4 hours or until set.
125 g of Krispie biscuits
1 tsp cinnamon
125 g cottage cheese
875 g crushed pineapple
1 Tbsp gelatine
1 extra passionfruit
65 g butter
250 g Cream Cheese
1 cup condensed milk
4 passionfruit
1 and 1/2 cream
Melt butter, crush biscuits finely
Combine butter, biscuits and cinnamon, mix well
Grease a 20 cm spring form tin, press crumb crust over base only, refrigerate
Put 1 cup pineapple syrup into a saucepan
Sprinkle gelatine over, stir on low heat until gelatine is dissolved, refrigerate until ALMOST set
Beat Cream cheese, sieved cottage cheese and condensed milk in a bowl until soft and creamy
Gradually add pineapple syrup mixture
Fold in pineapple and passionfruit pulp
Beat 1/2 of the cream until soft peaks form. Fold into the cheese mixture
Pour onto the biscuit base, refrigerate until set
Decorate with swirled extra passionfruit added to other 1/2 of cream