Ingredients
90 g (3 oz/’/j cup) butter 185 g (6 oz/1% cups) semi-sweet biscuit crumb
FILLING:
375 g (12 oz) full fat soft cheese 155 ml (5 fl oz/.% cup) thick sour cream 155 ml (5 fl oz/% cup) natural yogurt 90 g t3 oz/’/3 cup) caster sugar 3 eggs, separated 4 teaspoons powdered gelatine 155 ml (5 fl oz/y3 cup) whipping cream 500 g {1 lb) assorted fresh fruits 30 g (1 oz) packet plain flan (cake) glaze,
Method Grease and line a 20 cm (8 in) round, loose-bottomed cake tin. In a saucepan, melt butter, then stir in biscuit crumbs. Mix well, then press into base of cake tin.In a bowl, beat cheese cream, yogurt, 30 g (1 oz/5. teaspoons) caster sugar and egg yolks until smooth. Sprinkle gelatine over 2 tablespoons water in a small bowl and leave to soften for 2-3 minutes. Stand the bowl in a saucepan of hot water and stir until dissolved and quite hot. Stir into cheese. Loosely whip cream in a bowl and fold into cheese. Whisk egg whites with remaining sugar until firm, then fold into cheese. Turn into cake tin and leave to set in the refrigerator for 2-3 hours. To decorate, cut fruits into even sized pieces and arrange over top of cheesecake. Make up flan glaze according to packet instructions and brush over the fruit if desired.
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