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Strawberry Vanilla Cheesecake
Ingredients
| 250 g | Digestive biscuits |
| 100 g | Butter, melted |
| 2 cups | Epigamia Vanilla Bean Greek Yogurt |
| 100 g | Icing sugar |
| 250 ml | Double cream |
| 600 g | Epigamia Cream Cheese |
| 8 to 10 | Strawberries for dressing |
| 1 | Ripe avocado |
Directions Prep Time : 15 mins
| Step 1 | Using a rolling pin, beat the biscuits in a ziplock pack until crushed or use a mixer grinder. |
| Step 2 | Add melted butter to it and mix it until completely coated. |
| Step 3 | Coat a tin with butter and tip the biscuits down. Press firmly to make an even base and let it chill in the fridge for an hour. |
| Step 4 | Mix cream cheese, icing sugar and Epigamia Vanilla Bean Greek Yogurt and beat it until smooth. |
| Step 5 | Add double cream to it and beat it until completely combined. |
| Step 6 | Spoon the cream mixture onto the chilled biscuit base, starting from the center. |
| Step 7 | Leave the cake in the refrigerator overnight. |
| Step 8 | Bring the cheesecake to room temperature before serving. Cut fresh strawberries and decorate your cake! |
