INGREDIENTS:
- 1kg Greek yogurt (straggisto)
- 200ml evaporated milk
- 2 tablespoons honey
- juice from 1 small lemon
- 10 digestive biscuits, crushed
- 2 tablespoons ground nuts
- 4 tablespoons blueberry jam
METHOD:
Heat the milk. Add the honey and mix well until completely dissolved. Put the mixture in a bain-marie in cold water. Add the yogurt, milk with honey and lemon juice in a bowl and stir well. In a Pyrex pan add half of the ground nuts mixture and half of the crushed biscuits and make a fine bed. On top of this biscuit and nut base, pour half of the cream. Follow the same procedure to create a second bed by using the rest of the biscuits, nuts and cream. Finally, add the blueberry jam on top of the cheesecake, scatter some more nuts or use a jam of your choice. Alternatively, you can create one single nut and biscuit base. Refrigerate until serving time.