Ingredients:
Crust:
1 packet ginger biscuits, crushed
2 tbsp melted butter
Filling:
250ml plain full cream double thick yogurt
250ml Mascarpone cheese
1 tin condensed milk
Method:
Crust:
Mix the crushed biscuit with the melted butter and put it in the bowl you want to use for your cheesecake/tart.
Push down firmly to make crust.
Sprinkle some dried cranberries over crust, this is optional but delicious.
Filling:
Mix the yogurt, mascarpone and condensed milk and pour over crust.
Put in microwave on HIGH for 4 minutes
Let it cool down and then refrigerate.
For decoration you can sprinkle pecan nuts on top.
Original recipe from RSG Radio
Modified, prepared, tried and tested by Esme‘s Sister-in-law Berdine
