Baking ‘FEVER’ishly — 40-second microwave yoghurt cheesecake

2019-05-01 06:00
PHOTO: food24

PHOTO: food24

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• 200 g Tennis biscuits — crushed — plus extra for serving

• 50 g salted butter or margarine — melted

• 1l plain double cream yoghurt

• 1 x 387 g can condensed milk

• Juice and finely grated zest of 1 small lemon

• Stewed apricots, passionfruit, raspberries and extra biscuits to decorate

METHOD (40 seconds)

1. Grease four to six microwave-safe coffee cups or glasses.

2. Combine the crushed biscuits and butter and press into the bottom of each cup or glass.

3. In a large bowl, mix together the yoghurt and condensed milk with the lemon juice and zest and pour into the mugs.

4. Microwave on full power for 40 seconds or until set — the cheesecakes should jiggle slightly.

5. Allow to cool completely then top with stewed apricots, passion fruit, raspberries and extra crumbled biscuits.

TIP: If you want to unmould the cheesecakes, simply refrigerate for three to four hours before turning them out. — Food24.


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