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3-Ingredient Cheesecake with Greek Yoghurt & Sweetened Condensed Milk

MICROWAVE Recipe
3 ingredient cheesecake microwave with greek yoghurt and sweetened condensed milk


       


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3 Ingredient Cheesecake with Yoghurt & Sweetened Condensed Milk – Microwave!!
I've put this recipe here even though you can't make it out bush, unless you have a microwave in your Van!! But it's just about the simplest and easiest desert I’ve ever made, and it tasted delicious. So well worth making.



3 ingredient cheesecake microwave greek yoghurt sweetened condensed milk

3 ingredient cheesecake microwave greek yoghurt sweetened condensed milk

Preparation: 5 mins
Cooking Time: 4 mins in the microwave (but you'll need to refrigerate it for a few hours before serving.
Serves approx. 6 to 8 depending on how big the servings are.

Ingredients
**1 x pkt 250gms of buttery type biscuits – coconut, shortbread (try shortbread & macadamia)
500gm of very thick PLAIN Greek Yoghurt (just under 2 cups – 1 cup yoghurt = 260gm)
1 x 395gm can Sweetened Condensed Milk

Directions
•  Crush the biscuits in a food processor until finely chopped.
•  Press the biscuit crumbs evenly in the bottom of a large microwave dish – round or oblong. I used a glass pie dish. It was just deep enough!!
•  In a separate bowl add the yoghurt and condensed milk and mix well for 2 mins until well combined, using either an electric mixer or a hand whisk.
•  At this point you could add some finely grated lemon rind or other flavours of your choice. It is a very sweet dish, so anything you can use to tone done that sweetness will help, BUT NOT BY ADDING ANY OTHER LIQUID.
•  Spoon the yoghurt/condensed milk mixture evenly and gently over the biscuit base.
•  Place in your microwave and cook on high for 4 mins.
•  Remove and set aside to cool, then refrigerating for a few hours before serving. The mixture and base will be firm, and easy to serve.

You could spread some other topping over the cold cheesecake such as lemon curd (which I did), or maybe some passionfruit.

I was lucky enough to have been given some Native Finger Limes ,which worked a treat ,scattering over the top of the cheesecake. Their zesty citrus flavour was a good contrast.

I don’t know how it works, but it does and other than being pretty sweet it was delicious.

I made the mistake of using a sweet & creamy Greek Yoghurt, thus adding a little more sweetness to the dish which it doesn’t need.

Viv’s Hint: You could also add some good chocolate cocoa powder and make it into a chocolate cheesecake. Actually any flavour you like, BUT NO LIQUID.

**Using plain biscuits such as Milk Arrowroot or Marie I don’t think will work as the crust needs a bit of a butter/moisture content to make it firm after cooking.

 

 

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