1. Lightly grease a 20 cm microwave-safe glass dish or line it with baking paper so you can lift the cheesecake out easily later.
2. Crush the 200 g Tennis Biscuits into fine crumbs.
3. Use a rolling pin and a plastic bag, but a food processor works too.
4. Mix the crumbs with 4 tbsp melted butter until the mixture looks like damp sand.
5. Press the biscuit and butter mixture firmly into the bottom of your prepared dish.
6. Use the back of a spoon or the bottom of a glass to really compact it.
7. Pop it into the fridge for 10 minutes so it can firm up a bit.
8. In a large bowl, mix the 1 kg full cream yogurt and 1 tin 385 g condensed milk together until completely smooth.
9. Don’t rush this part. Scrape the sides of the bowl so there are no streaks of yogurt hiding anywhere.
10. Pour the yogurt and condensed milk mixture over the chilled biscuit base.
11. Gently tap the dish on the counter a few times to release air bubbles.
12. Microwave on high for 4 minutes. Microwaves differ, so start checking at 3 1/2 minutes.
13. The center should still have a slight wobble, but not look liquid. If needed, microwave in 20 to 30 second bursts.
14. Carefully remove from the microwave. It will be hot and a little jiggly in the middle; that’s normal.
15. Let it cool at room temperature for about 30 minutes.
16. Refrigerate for at least 2 to 3 hrs, or until fully set.
17. Overnight is even better if you can wait.
18. Slice with a knife dipped in hot water for clean cuts.

Optional tip

1. If your microwave has a power setting, use 80 percent power to prevent overcooking and cracking.
2. And if it slightly overcooks, don’t stress, once chilled, it still tastes dreamy.