No bake cheesecake:

Ingredients:

1 – 1,5 packets Tennis biscuits

125g – 150g melted butter, to bind biscuits

4 eggs, seperated

435ml Spar whitesugar

35ml gelatine

50ml cold water

30ml lemon juice

2 tubs Spar smooth cottage cheese (low fat)

190ml Spar Greek yoghurt

250ml fresh cream

300g fresh berries in season, optional

150ml dark chocolate, melted in double boiler

Here’s how:

Crush the biscuits in a food processor.

Mix crushed biscuits and butter in a mixing bowl.

Add a little extra butter if necessary and press this mixture into the base of a loose bottomed 25cm cake tin.

Refrigerate while the filling is being prepared.

Sprinkle the gelatine over cold water and leave aside to sponge for a few minutes.

Gently heat the gelatine in a small pan on low to dissolve.

Beat the egg whites adding 250ml sugar in total – Add sugar gradually until soft peaks form.

Whisk the fresh cream until firm.

Place the egg yolks in top of a double boiler.

Add the 185ml of the remaining sugar into the yolks until light and fluffy.

Pour in the gelatine and then add lemon juice.

Continue whisking until well combined.

Remove from the double boiler and then add the cottage cheese with yoghurt.

Fold in the whisked egg whites and then the fresh cream.

Stir in the fresh berries or place them on top when the cake is set.

Leave in a refrigerator to set.

Run a warm knife around the cake tin to loosen the sides.

Remove the cake from the tin by pushing the base upward.

Swirl the melted chocolate over the cheesecake and refrigerator until set.

Garnish with fresh berries.