- 100g butter, melted
- 250g chocolate biscuits
- ½ cup berry yoghurt
- 250g cream cheese
- 425g can of boysenberries in syrup
- 6 tsp gelatine
- ½ cup hot water
- 1 tbsp lemon juice
- 2 tbsp sugar
1. Place the biscuits in a food processor and blitz until they are like bread crumbs (alternatively, place in a snap lock bag and hit with a rolling pin). Combine with the melted butter and press into a greased or lined baking dish.
2. Beat the cream cheese and yoghurt until smooth.
3. Dissolve 4 tsp of gelatine and the sugar in hot water.
4. Combine the cream cheese mixture with the gelatine mixture and add lemon juice.
5. Add the boysenberries (drain these from the can and keep the syrup aside for the topping).
6. Add the cream cheese mixture to the top of the biscuit base and refrigerate.
7. Sprinkle 2 tsp of gelatine over the boysenberry syrup (reserved from can), microwave on high for 2 minutes until dissolved, stir well to combine.
8. Pour the syrup mixture over the cheesecake and refrigerate until set – at least 2 hours but preferably overnight.
Feeding the family at Christmas is extra savey when you shop at PAK’nSAVE – just ask Kathrine Lynch from Busy Happy Kids. With Kathrine’s tips and some smart shopping for New Zealand’s lowest prices at PAK’nSAVE, you can serve up a traditional Christmas lunch for eight people, for under $160.
This recipe is part of her savey lunch menu, found here.