Jaffa thin cheesecake
• Base:
• 2 packs of Jaffa Thins
• 50-70 grams butter, melted (margarine would do)
• Filling:
• 1 to 2 pottles Tararua cheesecake filling, depending how thick you want the filling
• 500 grams Greek Yoghurt per pottle of Tararua cheesecake filling
• Topping:
• 1 pack pureed fruit, you can buy the commercial ones like, squirts, you can get them in different flavours so you can mix and match your fillings.
• eg. The krispie base goes well with a ganache topping,
• you can even add the ganache into the filling if you don’t mind the extra kj’s.
• Toffee pops are nice with a caramel topping etc.
Directions
1. Base:
2. Process the biscuits, until the desired crumb is reached,
3. eg. for the toffee pops and mint biscuits, I left more chunks in it,
4. Combine the butter into the biscuit crumbs and press into a suitable dish.
5. Now chill until you have prepared the filling.
6. Filling:
7. Microwave the Tararua cheesecake filling for approx 30 to 50 seconds or until the filling gives slightly and is easy to beat with a fork,
8. blend in the yoghurt until smooth.
9. Note: If you are doing a berry cheesecake you can use the strawberry flavoured Greek yoghurt and the strawberry fruit puree for the topping, otherwise use the natural.
10. Pour the filling onto the base and chill in the refrigerator while you clean up! Then drizzle the topping over the filling then chill again until ready to serve.
11. Topping:
12. Drizzle the fruit puree over the top of the filling.
Refrigerate
