Recipe courtesy of Mags Roche and Yoplait SKYR.
Ingredients
Cheesecake:
- 8 ounces digestive biscuits with dark chocolate
- 1 stick (½ cup) butter, melted
- 1 pound Yoplait SKYR Blueberry
- 2 eggs
- Seeds from ½ vanilla bean
- 1 cup heavy cream
- ¼ cup milk
- 2½ tablespoons gelatine powder (or 8 sheets)
Lemon curd:
- juice of 7 lemons
- 6 eggs
- 9 egg yolk
- 280g sugar
- 336g butter
Method
For the lemon curd:
- Mix eggs, yolk, lemon curd and sugar in a pan whisking all the time- until you see little bubbles
- Take off the heat and slowly add the cold diced butter.
- When all the butter is mixed, pour onto a tray and leave to cool.
For the cheesecake:
- Line an 8-inch round springform pan with parchment paper. Crush the biscuits into a coarse meal and mix with the melted butter. Press in the bottom of the pan to make an even layer. Set aside in the refrigerator while you make the cake.
- Whisk the yogurt, eggs and vanilla together in a bowl. In a separate bowl, whip the cream until medium stiff peaks form. Fold the cream into the yogurt mixture.
- Heat the milk in a small saucepan over medium-low heat and add the gelatin, stirring well until the gelatin is dissolved. Pour into the yogurt and cream mixture, and fold to combine.
- Pour over the biscuit layer and cover the pan with plastic wrap. Let set in the refrigerator for at least 8 hours, or freeze for later use. If freezing the cake, defrost by thawing for 8 hours in the refrigerator or 3 hours at room temperature.
- Decorate the cake with blue berry compote and lemon curd
