Sheep Yoghurt Cheesecake recipe:
Base – 125g Doves farm digestives
– 50g butter [melted gently]
Mix above in food processor then line an 11inch tin with parchment and pack in evenly – refrigerate.
Filling – 300ml Double cream
100g of unrefined cane sugar
500g of Woodland Diary sheep milk yoghurt
Zest and juice of a large unwaxed lemon
1/2 teaspoon of vanilla
2.5 sheets of Clearspring agar
Whip cream and sugar till stiff. Then fold in yoghurt, vanilla, lemon zest, juice and agar.
Pour on biscuit base then refrigerate for 3 hrs.