Ingredients
- 125 g Plain biscuits
- Strained if too watery. g Greek yoghurt
- 3/4 Cup Rolled oats
- 1/2 Cup Raw almonds
- 3/4 Cup Butter, melted
- 1 Tbsp Raw Granulated Sugar
- 500 g Cream cheese, Softened
- 1 tsp Vanilla extract
- 2 Tbsp Sugar
- To taste Barker's NZ Lemon Curd
- To taste handful Blueberries
Method
Blueberry Lemon Yoghurt Cheesecake
- Line a 28cm x 18cm (or equivalent) tray with baking paper.
- Pulse biscuits, oats and almonds in food processor until crumbly. Mix in melted butter and sugar until the mixture holds when pressed against the bowl.
- Press base mixture into the bottom of the tray and place in freezer while the filling is made.
- Blend cream cheese, yogurt, vanilla and sugar until mixture is smooth with no lumps.
- Divide the filling into two equal batches. To one batch, mix in lemon curd as desired, leaving swirls. Pour over the base and return tray to freezer until set
- Place the second batch of filling and blueberries in food processor and blend until smooth. Adding too many blueberries may make the mixture too watery!
- Pour over the lemon filling and return tray to freezer until set.
- Slice into squares and enjoy! Keep leftovers in freezer.
