If you love a rich, silky-smooth cheesecake, then this is the dessert for you.

Recipe: Michael Van de Elzen

Buffalo milk is a reasonably new addition to the New Zealand milk offerings and may be hard to find. Buffalo milk yoghurt is available from most gourmet supermarkets. It’s a slightly better option for this recipe due to its higher fat content, giving it a thicker consistency.

And yes, this recipe uses blackberries in tins – they’re delicious!

Serves: 6
Time: 20 minutes (not including setting time)

INGREDIENTS

250g cream cheese
200g buffalo yoghurt
4 sheets gelatine
1 vanilla pod
2 tbsp honey
1 packet plain digestive biscuits, crushed
2 x tin blackberries in juice
2 tbsp brown sugar
2 tbsp icing sugar

METHOD

Place the gelatine leaves in a bowl of cold water to soften for 5 minutes. Drain the water, then pour half a cup of boiling water over the sheets and stir to dissolve.

Put the cream cheese, yoghurt, and honey in the bowl of a food processor. Scrape in the seeds from the vanilla pod and blitz until combined.

Add half of the gelatine mix and blitz again.

Crush the biscuits until crumbly but not too fine. Divide between 6 jars (about 300ml capacity) to a depth of about 2cm. Spoon the cheesecake mix over the top of the biscuit base.

Clean the processor bowl, then put one tin of blackberries in with the brown sugar. Blitz until smooth, then pass through a sieve to remove the seeds. Combine with the rest of the gelatine mix. Spoon this over the top of the cheesecake and refrigerate for about an hour or until set.

Top the cheesecakes with the second tin of drained blackberries and dust with icing sugar to serve.

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