This rich and easily prepared dish is ideal for special occasions.
- 110g (4oz) crushed disgestive biscuits
- 75g (3oz) coarsely chopped walnuts
- 4 tablespoons melted butter
- 400g (14oz) cream cheese
- 275ml (1/2 pint) yoghurt
- 3-4 tablespoons honey
- 1 teaspoon vanilla essence
- fresh fruit for garnish
Mix together the crushed digestive biscults, chopped// walnuts, and butter, and press into a 23cm- (9 inch-) springform tin. Chill in the refrigerator until the mixture sets or, for a crisper texture, bake in the oven at 180C / 350F / Gas Mark 4 for about 10 minutes, until it turns golden brown. Set aside.
Beat the cream cheese and the yoghurt together until smooth. If possible, use an electric mixer so that the mixture becomes light and airy. Add the honey and vanilla essence. Pour over the biscult crust and chill until firm. Just before serving the cheesecake, decorate the top with attractively sliced fresh fruit.
Variations: To make a Chocolate Cheesecake, add 25g (1oz) of cocoa powder to the cream cheese filling and, before serving, decorate the top with dark chocolate curls or grated chocolate. Be careful not to overdo it, or the result will be too rich.
For Orange or Lemon Cheesecake, add 2 tablespoons of orange or lemon juice, and 2 teaspoons of finely grated orange or lemon zest to the cream cheese mixture, and decorate the top with small pieces of fresh citrus fruit.
Source from Yoga Mind & Body - Sivananda Yoga Vedanta Centre