50g butter
225g crushed digestive biscuits
2 eggs (separated)
225g caster sugar
400g cream cheese
200g greek yoghurt
150ml double cream
tsp Vanila extract<\/p>\n\n\n\n
Fruit for topping –
700g nectarines, mango, strawberries, rasberries etc – whatever you fancy on top of a cheesecake. <\/p>\n\n\n\n
A 20cm (8″) round springform tin.<\/p>\n\n\n\n
Make the biscuit base and line the bottom of the tin.<\/p>\n\n\n\n
In a bowl, whisk the egg yolks and 100g caster sugar (1\/2 the sugar) until thick and pale. Beat in the cream cheese and yoghurt and vanilla.<\/p>\n\n\n\n
In a 2nd bowl, whisk the cream to soft peaks and fold into the cheese mixture.<\/p>\n\n\n\n
In another bowl, whisk the egg-whites until stiff. Whisk in remaining sugar and fold into the cheese mixture. <\/p>\n\n\n\n
Pour the mix onto the biscuit base and bake for 50 minutes. Leave in oven to cool. (leaving in in the oven to cools allows it to cool slowly, and stops the top from cracking. <\/p>\n\n\n\n
Turn out and decorate with fruit.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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