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Export 14 ingredients for grocery delivery
Step 1
Combine the crushed cookies and melted butter together in a bowl
Step 2
Pour into a 6-inch cake ring lined with acetate
Step 3
Firmly press the cookie crumbs into the bottom of the ring
Step 4
Reserve in the fridge while you make the cheesecake filling(If you don't have a cake ring or acetate you can use a 6-inch springform cake tin lined with baking paper!)
Step 5
Bloom the gelatine powder in the cold water
Step 6
Cream the cream cheese and sugar together until smooth
Step 7
Add the lemon juice and zest
Step 8
Add the yogurt and cream, mix until smooth
Step 9
Microwave the gelatine mixture for 10 seconds
Step 10
Add a few spoons of the cream cheese mixture to the gelatine and stir until smooth
Step 11
Add the gelatine mixture to the cream cheese mixture and mix until completely combined and smooth
Step 12
Pour the filling ontop of the base and place in the freezer while you work on the raspberry and strawberry layer
Step 13
Bloom the gelatine in the cold water
Step 14
Blend the raspberries, strawberries and sugar together until smooth
Step 15
Add the thickened cream and mix until combined
Step 16
Microwave the gelatine for 10 seconds
Step 17
Add a few spoons of the berry mixture into the gelatine and mix until smooth
Step 18
Pour the gelatine mixture into the berry mixture and stir until combined
Step 19
Pour on top of the cheesecake mixture
Step 20
Chill in the fridge overnight or in the freezer for at least 2 hours
Step 21
Once thoroughly chilled remove from the cake ring, and peel off the acetate
Step 22
Decorate with whipped cream, strawberries and crushed shortbread cookies
Step 23
Thaw completely and serve chilled!
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