Yoghurt topped cheesecake

Name: Yoghurt topped cheesecake
Ingredients: ¼ pint (150 ml) natural yoghurt; ¼ pint (150 ml) soured cream; ½ teaspoon vanilla essence; 2 eggs; 2×8 oz (227 g) cartons curd cheese; 2 level tablespoons plain flour; 2 oz (50 g) castor sugar; 1×8 oz (227 g) tin pineapple rings; 8 digestive biscuits; 2 oz (50 g) butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

8 digestive biscuits
2 oz (50 g) butter
1×8</

Dessert
Vegetarian

Method

Heat the oven to 325°F (160°C) or gas no. 3 Finely crush the biscuits. Melt the butter in a saucepan over low heat and stir in the crumbs with a fork. Spoon biscuit mixture over the base of a greased 8 inch (20 cm</