Buffalo Yoghurt Cheesecakes with Raspberry Sorbet
Recipe by Mark Southon of O’Connell St Bistro
Filling
- 250g cream cheese, softened
- 50g icing sugar
- ½ tsp vanilla extract
- 500g Clevedon Buffalo Yoghurt
- 5 gelatine leaves, soaked in ice cold-water
- 20 fresh raspberries
- Baby coriander leaves or mint tips
Biscuit Soil
- 300g gingernut biscuits
- 50g unsalted butter, melted
Blend the cream cheese, icing sugar, vanilla and yoghurt together until smooth. In a small saucepan warm a little of this mixture over a low heat. Stir in the gelatine until dissolved, then add the rest of the mixture to the saucepan and mix thoroughly. Pour into individual moulds and chill for 3 hours until set.
Preheat the oven to 160°C. Blend the gingernuts in a food processor until they resemble coarse crumbs. Mix in the melted butter and pulse for a few seconds. Transfer the mixture to a tray lined with baking paper and bake for 5 minutes or until crunchy. Set aside to cool.
To serve, briefly run the moulds upside down under warm water to loosen the cheesecakes, then turn them out into chilled plates. Spoon a little of the biscuit crumbs over each one and garnish with fresh raspberries, coriander leaves and a small scoop of your favourite sorbet or icecream.