A super simple cheesecake that you can *literally* whip up in a few mins and leave to set in the fridge for a couple of hours. If you’re not much of a baker like me, this is the recipe for you ☺️ Adapted from a Ottolenghi yoghurt cheesecake recipe.
Ingredients:
100g digestive biscuits
80g Howdah Snacks Bakarwadi
60g melted unsalted butter
200g full fat cream cheese
250g full fat Greek yoghurt
60g icing sugar
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp black pepper
1 tsp lemon juice
Small handful of Bakarwadi, slightly crumbled, to top the cake
1 Tbsp maple syrup
Method:
Place the biscuits and Bakarwadi in a zip lock bag and crush with a rolling pin until well crumbled
Melt the butter and mix with the biscuit crumb in a bowl until well combined. Put in a lined (with baking paper) baking tin and push the mixture down until even and flat. Place isn’t the fridge to chill for up to 1 hour
In a bowl, mix all the other ingredients (except the toppings) and mix until well combined. Place the mixture on top of the biscuit base, smoothing it out into an even layer. Place in the fridge and let it set for 2 hours
Top with Bakarwadi and maple syrup, enjoy with a cup of tea or chai ☕️
Recipe by one of our brand ambassadors, Jess @chilliesnlime