Edward Hayden’s Raspberry and Yogurt Cheesecake

Ingredients

Biscuit Base

14oz/400g digestive biscuits

5oz/150g melted butter

Berry topping

8oz/225g cream cheese

2oz/50g icing sugar

12floz/300mlIrish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

12floz/300ml pouring cream (softly whipped)

6floz/175g raspberry puree (Made by pureeing 175g raspberries with 1-tablespoon water)

1 packet raspberry jelly (135g pack)

Topping

2 tablespoons Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

2 teaspoons raspberry jam-melted

Fresh berries

Line the base of a 9inch spring form tin with baking parchment.
Crush the biscuits into fine crumbs and mix in the melted butter.
Press the biscuits into the base of the tin in an even layer and allow to chill.
Place 3-4 dessertspoons of water in a bowl with the jelly and melt slowly in the microwave until the jelly has melted.
Place the cream cheese into a large food mixer with the icing sugar and beat well. Add in the yogurt and pouring cream and beat well until semi whipped but still quite loose in consistency.
Next add in raspberry puree and mix well until combined.
Finally mix in the melted jelly and continue to whip for another 20 seconds or thereabout.
The mixture should still just be in the semi whipped state at this time.
Pour the mixture in on top of the biscuit base
Transfer to the fridge and allow to set properly, preferably overnight.
Transfer the cheesecake to a large serving platter, spread with the two tablespoons of natural yogurt and drizzle the raspberry jam (Slightly melted) over the top of the cheesecake and scatter with some fresh fruit