160 g dry biscuits
120 g butter
2 tsp brown sugar
60 ml milk
200 g Greek yogurt
60 g icing sugar
2 sheets gelatin
200 g berries
250 ml fresh cream
Melt the butter and brown sugar in a saucepan. Crumble the cookies and mix it with the butter. Roll out the cookies’ crumble onto the bottom of a 20 cm diameter pan previously covered with parchment paper. Refrigerate to firm up.
Soak the gelatin in warm milk. Whip the yogurt, cream, and icing sugar. Add the milk to the mixture and mix lightly.
Pour the yogurt mixture on the biscuit base. Refrigerate cheesecake for at least 6 hours.
