200 g dark chocolate sandwich biscuits
1 kg plain low-fat yoghurt
1 can NESTLÉ full cream condensed milk, well shaken before opening
3 tbsp NESTLÉ Cocoa Powder
Pop the chocolate biscuits into a zip lock bag and crush using a rolling pin.
Add the biscuit crumb into a heat-proof bowl and microwave for 30-45 seconds.
Grease a medium sized square microwave safe dish (30x30cm) and add the crushed
chocolate biscuit crumb. With the back of a spoon, press the crumb down onto the base of
the dish firmly to create your crust.
Mix the yogurt and condensed milk together in a microwave safe bowl. Whisk in the
NESTLÉ cocoa powder.
Microwave the filling for 2-3 minutes. Remove the bowl, mix rapidly and put back in the
microwave for another 2-3 minutes. Pour the mixture over the chocolate biscuit base and
refrigerate for a minimum of 4 hours or overnight for best results.
Once the cheesecake has set completely, slice into squares and serve with fresh raspberries.
40 fresh raspberries
Icing sugar for dusting
See Foodies of SA website for the video
Recipe from Foodies of SA
Picture: King Arthur Flour