Ingredients:

• 2 sheets gelatine 2 limes, zested and juiced
• 200g cream cheese 200g
• 500g yoghurt Greek style
• 75g caster sugar

Method:

1. Soak the gelatine sheets in cold water for 5 minutes.
2. Warm the lime juice in a small pan or in the microwave. Do not let the lime juice get too hot otherwise the gelatine will not set.
3. Squeeze out the water from the gelatine and drop it into the lime juice, then stir until dissolved.
4. Beat the cream cheese, yoghurt, sugar and lime zest together until smooth.
5. Beat in lime juice and pour into 4 stemmed glasses, cover and chill for at least 1 hour or until set.

Cherry compote Ingredients:

• 150ml cherry juice
• 3 tablespoons caster sugar
• 450g fresh cherries, pitted
• 1 cinnamon stick
• 1 star anise
• 2 teaspoons corn flour

Method:

1. Cook juice and sugar in a saucepan on medium heat stirring occasionally until sugar dissolves.
2. Put in cherries and spices and let simmer for about 10 minutes, stirring occasionally.
3. Dissolve corn flour in 2 tablespoons of water and stir through cherries.
4. Boil for another minute, and then let the compote cool completely.

Spoon the cherry compote on top of the cheesecake cream just before serving.

<< Back to Recipes