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 8-10 Strawberries for dressing 1 Ripe avocado
Instructions
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!