Dan, Jono & Mhairi chowing down on the business
Temple Basin Cheese Cake (Best Ever)
BASE
200g of butter to 400g biscuit (Just make a base!)
THE FILLING (The Business)
250 grams Cream Cheese
125 grams Yogurt
1 1/4 Cup Sugar
1 1/2 Cup Cream
4 Table spoon Gelatine
3/4 Cups Hot Water
1 Dessert spn Hazel nut flavour
1 Table spn Vanilla Essence
Soften cream cheese, beat sugar in well.
Dissolve gelatine in hot water
Layer Chocolate and/or raspberries in between the cheese cake filling
Thanks to Jo for the recipe!
