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1 packet ginger biscuits, crushed
2 tbsp melted butter
250ml plain full cream double thick yogurt
250ml Mascarpone cheese
1 tin condensed milk
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.
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