With the better weather on its way, you’ll be wanting a light, refreshing dessert to follow your dinner, so why not give this delicious cheesecake base a try using locally produced ingredients grown and sold right here in Dorset? You can even flavour it with whatever fruits or treats you like!What you will need:For the base: 125g biscuits, why not try one of the varieties from Moores Biscuits. 50g butterFor the filling: 300ml double cream, get a real taste of Dorset with cream from Craig’s Farm Dairy or BV Dairy? 100g unrefined cane sugar ½ teaspoon of vanilla 500g milk yogurt, you can even make it creamier by using sheep yogurt from Woodlands Dairy or Buckshaw Milk Sheep. Or alternatively, grab your milk yogurt from any of our dairies!For the flavouring: You can go wild and flavour the cheesecake however you want, fudge, chocolate, fruit… Pick your favourites and make it your own!Method:Start off by crushing your biscuits, either by breaking them up and running them through a blender or food processor or by filling a sandwich bag with biscuits and bashing it with a rolling pin. This is a good stress buster! Gently melt the butter and when liquid, pour into a food processor with the biscuit crumbs and combine.Line a cake tin/pie dish with parchment and cover with the biscuit base. Make sure to flatten it down so it covers the whole dish and then refrigerates while you work on the filling.In a large bowl whip the cream and sugar until it is still and then folds in the yogurt, vanilla and your flavourings whether that is chocolate, fudge pieces, fruit or fruit juice.Take the biscuit base out of the fridge and pour the filling over the top then put it back into the refrigerator for a further three hours.Giving this recipe a go? Let us know what flavours you went for and don’t forget to tag us in your photos on Instagram!

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