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Crust:Â
Filling:
Topping:
Garnish:
Crust:
Mix the biscuits and butter together.
Press firmly into the bottom of a greased 20 cm loose bottomed spring form pan using the back of a spoon.
Filling:
Using a large mixing bowl, add the lemon jelly powder and the hot water and whisk until the jelly has dissolved.
Add the yoghurt and whisk until well combined.
Pour the filling over the prepared biscuit base and refrigerate for 3 – 4 hours or until set.
Topping:
Mix the jelly powder and the gelatine together. Add the boiling water and stir until the crystals have dissolved.
Add the cold water and leave to stand until the jelly just starts to thicken and set.
Pour over the cheesecake and spread out evenly.
Refrigerate for an hour or until set.
Garnish with lemon zest and mint leaves.
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