No-Bake Cheesecake

INGREDIENTS
For the Crust:
1 pack (250g) digestives
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 bar unsalted butter, melted

For the Filling:
280g cream cheese, softened to room temperature
1 1/2 cups icing sugar
1 tablespoon vanilla extract
2 cups plain yogurt, chilled
1 1/4 cups double cream, chilled

Optional:
Tinned blueberries and other tinned fruit of choice

PROCEDURE
1. Brush some butter in the bottom of the square or round pan. Line baking pan with parchment paper – leaving about a 2-inch overhang on each edge of the paper. Set aside.

2. In the bowl of food processor, pulse the graham crackers until fine crumbs form. Add sugar, salt and melted butter and pulse again to fully combine. Pour the buttery crumbs into the prepared parchment-lined baking pan. Spread the crumbs evenly, pressing down to create a firm layer on the bottom of the pan. Place pan flat in freezer.

3. In a large mixing bowl, cream the cream cheese, icing sugar, and vanilla on high speed until light and fluffy (about 3 minutes), scraping the sides of the bowl as necessary. Add yogurt to the mixing bowl and mix on medium speed until combined. Transfer mixture to another bowl.

4. In a separate mixing bowl, beat the heavy cream until stiff peaks form. With a large spatula, fold a heaping spoonful of the whipped cream into cream cheese mixture, stirring well to combine. This will help loosen up the mixture. Fold in the remaining whipped cream with the spatula.

5. Spoon the filling into the chilled baking pan and spread the filling evenly. Cover the pan with a tented piece of aluminum foil and freeze at least 4 hours or overnight.

6. An hour before serving, remove the pan from the freezer. Using the parchment paper overhang, carefully lift the frozen cheesecake mixture out of the pan and onto a serving plate. Top with your choice of fresh or tinned fruit.

TIPS:
You may top it with your tinned fruit of choice. You may also try folding in some jam when combining cream cheese and whipped cream mixtures