I Made It
- Moderate
- 30 mins
- 4-5
Ingredients
For Crust Base:
- Graham cracker crushed 2 cups
- Melted butter ½ cup
- Brown sugar 3 tbsp
For Cheese Cake Filling:
- Cream cheese 200g
- Plain yogurt 50g
- Icing sugar 40g
- Whip cream 200g
- Lemon juice 2 tsp
- Water 1 tbsp (lukewarm)
- Gelatin 1 tsp
- 4 flavours of National chunky jam for topping
Directions
For sugar syrup:
- Add all ingredients for the crust base into a mixer machine and mix well.
- Add 2 tbsp of the graham cracker crust into the mason jar and press slightly.
- In a small bowl, add lukewarm water and sprinkle gelatine on top. Set aside for 5 minutes.
- Meanwhile, using a hand mixer with a whisk attachment, whip the cream cheese until smooth.
- Add yogurt and icing sugar to the cream cheese and beat lightly
- Add gelatine mixture to this and mix well.
- Whip cream in another bowl until stiff peaks form.
- Fold cream into cream cheese mixture.
- Add lemon juice and fold with the help of spatula.
- Pipe or spoon cheesecake mixture on top of the crust base.
- Keep in the refrigerator for 2 hours minimum to chill.
- Garnish the cheesecake with desired toppings of National chunky jams and sprinkle with graham cracker crust and serve.
