Crust:
1 pack ginger biscuits, crushed
2 tbsp butter, melted
Filling:
250ml plain full cream yogurt
250ml Mascopone cheese
1 tin condensed milk
Method:
Crust:
Mix the crushed biscuit with the melted butter and put it in your 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, mascopone and condensed milk and pour over crust.
Put in mocrowave for 4 minutes on HIGH
Let it cool down and then refrigerate.
For decoration you can sprinkle pecan nuts on top.
Original Source: Original recipe RSG radio improvised by Berdine Esterhuyse
Posted by Nata Slabbert Vorster
