HERMAN’S MOTHER SHARED THIS RECIPE WITH HIM VIA AN SMS – THAT’S HOW EASY IT IS! AND YES, ONLY 8 MINUTES (PLUS CHILLING TIME) AND YOU HAVE A CHEESECAKE!
Makes 1 tart
• 1 x 200 g packet coconut biscuits • 100 g (110 ml) butter, melted • 500 ml thick Greek-style yoghurt • 1 x 385 g tin condensed milk • 5 ml vanilla essence • 100 g white chocolate chips • juice and grated rind of 2 lemons • icing sugar for dusting • white chocolate sauce of your choice
Process the biscuits on high speed in a food processor until finely crumbed. Add the butter and mix until it forms a moist mixture. Line the base of a 20 x 14 cm microwave-safe loaf pan with plastic wrap and spray well with nonstick food spray. Line the base of the pan with the biscuit mixture. Mix the rest of the ingredients together and pour into the loaf pan. Place the pan in the microwave oven and cook for 8 minutes on high. Allow to cool to room temperature and then refrigerate for 4–6 hours. Turn out onto a serving platter and remove the plastic wrap. Dust with icing sugar. Serve with white chocolate sauce of your choice.