BUFFALO YOGHURT CHEESECAKE

SERVES: 6

TIME: 20 minutes (not including setting time)

If you love a rich, silky-smooth cheesecake, then this is the dessert for you.

Buffalo milk is a reasonably new addition to the New Zealand milk offerings and may be hard to find. Buffalo milk yoghurt is available from most gourmet supermarkets. It’s a slightly better option for this recipe due to its higher fat content, giving it a thicker consistency.

And yes, this recipe uses blackberries in tins – they’re delicious!

INGREDIENTS

250g cream cheese

200g buffalo yoghurt

4 sheets gelatine

1 vanilla pod

2 tbsp honey

1 packet plain digestive biscuits, crushed

2 x tin blackberries in juice

2 tbsp brown sugar

2 tbsp icing sugar

METHOD

1 Place the gelatine leaves in a bowl of cold water to soften for 5 minutes. Drain the water, then pour half a cup of boiling water over the sheets and stir to dissolve.

2 Put the cream cheese, yoghurt, and honey in the bowl of a food processor. Scrape in the seeds from the vanilla pod and blitz until combined.

3 Add half of the gelatine mix and blitz again.

4 Crush the biscuits until crumbly but not too fine. Divide between 6 jars (about 300ml capacity) to a depth of about 2cm. Spoon the cheesecake mix over the top of the biscuit base.

5 Clean the processor bowl, then put one tin of blackberries in with the brown sugar. Blitz until smooth, then pass through a sieve to remove the seeds. Combine with the rest of the gelatine mix. Spoon this over the top of the cheesecake and refrigerate for about an hour or until set.

6 Top the cheesecakes with the second tin of drained blackberries and dust with icing sugar to serve.

IF YOU LOVE A RICH, SILKY-SMOOTH CHEESECAKE, THIS IS THE DESSERT FOR YOU