For the base: 2 cups digestive biscuits, coarsely powdered 2 tbsp butter 1 tbsp milk
For the filling:
1 ½ cups hung yoghurt 1 cup cottage or ricotta cheese 1 cup icing sugar ½ cup whipped cream 1 tsp raspberry essence 2 tbsp agar agar powder, dissolved in 2 tbsp warm milk or water
1 cup blueberries 2 tbsp water 2 tbsp sugar ½ tsp orange zest Extra blueberries and strawberry, to garnish
Mix the biscuits with butter and milk by hand in a mixing bowl. Line four small cheesecake moulds with paper and spread the biscuit crumbs evenly. Keep in the fridge to set. For the sauce, heat the blueberries with water, sugar and orange zest. Cook for 3- 4 minutes and use fork to make slightly mushy. Remove and cool. Mix hung yoghurt with cottage cheese and icing sugar. Fold in whipped cream gently and add raspberry essence and agar agar to the mixture. Pour the mixture into the prepared cheesecake tins evenly. Chill for 1 ½ hours. Remove and pour the blueberry sauce; return to chiller to set for 30 minutes. To serve, garnish with sliced blueberries and strawberries.