CINNAMON BUN MICROWAVE TART
Also called a cheesecake because of the texture.
- 100 g Marie biscuits, finely crushed
- 75 ml butter, melted
- 500 ml Lancewood double cream cinnamon bun yoghurt
- 385 g full cream sweetened condensed milk
- 90 ml freshly squeezed lemon juice
- 125 ml icing sugar
- 15 ml water
Mix together the crushed biscuits and butter and press onto the bottom of a square 20 x 30 x 3 cm deep rectangular dish.
Keep aside.
Beat the yoghurt, condensed milk and lemon juice together.
Pour onto the prepared crust.
Microwave on high for 6 – 8 minutes.
Remove from the microwave and leave to cool.
Refrigerate for at least 2 hours before serving.
Topping:
Mix the icing sugar and water together adding a little bit of water at a time until the mixture becomes runny but still firm enough to keep its shape when piped.
Spoon into a plastic bag and snip off the corner.
Drizzle over the “cheesecake”.
Cut into squares and enjoy!
Recipe tested and photo: Melissa Ann Vermeulen
