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Crunchy Nut Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




150g crunchy nut cornflakes
2 x 200g bars deluxe Belgian white chocolate, melted
2 x 200g packs Creamery lite cream cheese
150g carton natural yogurt
100g sugar
sieved juice of 4 passion fruits
2 sheets leaf gelatine or 1 sachet powdered gelatine, soaked according to pack instructions




Recipe



Put the cornflakes into a bowl, add the chocolate and mix well. Spoon half the mix into a 18cm spring form clip tin and smooth over. Spread the remainder onto baking parchment. Refrigerate both until set.

Mix the cream cheese, yogurt, sugar and passion fruit juice.

Dissolve the softened gelatine, ensuring it is hot.

Quickly pour in the hot dissolved gelatine and beat the mixture well until the gelatine is incorporated.

Pour the cheese mixture into the tin on top of the cornflake base. Chop the remaining chocolate cornflakes into pieces and scatter over the top of the cheesecake. Refrigerate for 2 hours.