Crust

• Mix 1 packet crushed ginger biscuits with 2 tbsp melted butter until it looks like damp sand.
• Press the mixture firmly into the base of a microwave-safe glass or ceramic bowl, about 18 to 20 cm wide, using the back of a spoon.
• If you’re using them, sprinkle 2 tbsp dried cranberries evenly over the crust and gently press them in so they stick.

Filling

• In a medium bowl, mix 250 ml plain full cream double thick yogurt, 250 ml mascarpone cheese, and 1 tin condensed milk until smooth.
• Don’t overbeat it, just mix until creamy and lump-free.
• Pour the filling over the prepared crust and gently tap the bowl on the counter to release air bubbles.
• Microwave uncovered on HIGH for 4 minutes (depending on your microwave strength). The edges should look set, with a slight wobble in the center.
• If needed, add 30 seconds at a time until you get that soft jiggle.
• Let the cheesecake cool on the counter for about 30 minutes, then refrigerate for at least 2 hours to fully set.
• Before serving, sprinkle 2 tbsp chopped pecan nuts over the top.
• Toast them first if you want extra flavor, totally optional but worth it.