Ingredients
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6 butternut snap biscuits
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2 tablespoons boiling water
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1 1/2 teaspoons powdered gelatine
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250g cream cheese, softened
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1/4 cup caster sugar
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200g Greek-style yoghurt
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1/3 cup coconut cream
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2 teaspoons finely grated lime rind
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1 tablespoon lime juice
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Lime zest, to serve
Method
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1Line each hole of a 6-hole, 3/4 cup capacity texas muffin pan with plastic wrap, allowing a 2cm overhang from each hole. Place 1 biscuit, flat-side down, in the base of each hole. Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir to dissolve.
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2Using an electric mixer, beat cream cheese and sugar until smooth. Add yoghurt, coconut cream, lime rind and lime juice. Beat to combine. Add gelatine mixture. Beat until smooth.
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3Pour cream cheese mixture into prepared pan holes. Cover. Refrigerate for 6 hours or until firm. Using overhanging plastic wrap, lift cheesecakes from pan. Remove plastic wrap. Top with lime zest. Serve.
Source: taste.com.au
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