Lemon & Greek Yoghurt Cheesecake

Ready to chill - be careful not to knock the dish before
the cheesecake is set, as it will pull the biscuit away from the
edge - not so pretty, but it will still taste delicious though!

Serves 4-6

FOR THE BASE

9 Digestive biscuits

1½ tbsp sugar

40g butter

FOR THE FILLING

½ pkt lemon jelly, separated into cubes

(or ½ pkt (42g) of lemon jelly powder)

2 tbsp water, just boiled

2 tbsp lemon juice

300g cream cheese, such as Philadelphia

125g Greek yoghurt

50g icing sugar

grated zest of a lemon

1.  Put the biscuits in a plastic ziploc bag and bash with a rolling pin until crushed evenly. Tip into a bowl and stir in the sugar.

2.  Melt the butter and pour into the biscuit mix. Mix well, then press evenly into the base of a glass dish, approx 22cm diameter, with the back of a spoon, covering the bottom well and pressing some up the sides.

3.  For the filling, put the jelly in a small saucepan with the water and melt over a low heat, stirring constantly. Once melted, remove from the heat and stir in the lemon juice.

4.  Fold the cream cheese, yoghurt, icing sugar and lemon zest in a mixing bowl, then stir in the melted lemon jelly and juice mix. Combine with a hand whisk until smooth.

5.  Pour over the biscuit base, smooth out with the back of a spoon, chill for 4 hours or so until set.