Dessert lovers will be tickled pink with this sweet and simple cheesecake to die for.


Serves 8-12

400g digestive biscuits of your choice
80g–100g melted butter
Extra butter for greasing

650g flavored yoghurt
200g raw sugar
250g cream cheese
40g powdered gelatin or agar agar


To make base: Prepare a 20cm spring form pan, cover the base with greaseproof paper or foil and grease over the top and sides of pan with a little butter. Using a food processor crush the biscuits or place biscuits in a large zip-lock bag and roll a rolling pin over the contents until they resemble coarse breadcrumbs.

In a small saucepan, melt the butter over a low heat. Combine the two ingredients and press into the base and sides of the prepared spring-form pan. Place the prepared base in the freezer for 10 minutes, until you add the filling.

To make filling: Blend the yoghurt, sugar and cream cheese in a blender. Take the gelatin powder and 75ml of hot water and mix well, to avoid lumps. When fully dissolved add to blended yoghurt mix and blend again. At this point don’t walk off — gelatin sets REALLY quickly!

Remove the pan from freezer and add the filling. Return to fridge to set. When set, remove and run a knife around the edge of pan, release the spring and carefully remove the ring over the top of cake. Cut to desired serving sizes and serve alone or with Berry Coulis.

Note: For the vegetarian or additive sensitive, use agar agar as an alternative to animal derived gelatin.

Recipe from Wild Sugar Desserts by Skye Craig and Lyndel Miller, published by New Holland, RRP$35.