Cheesecake Yap

500 ml cold milk 300 ml condensed yoghurt or regular yoghurt or labne 1,5 package of cereal biscuit (approximately 200-250g) Cuffed baking form (between 22- 26 cm diameter)

Preparation of biscuit bottom: Crush the biscuits until they are finely powdered or alternatively you may utilize a rondo.

Melt 75 g of margarine in a pan over heat. Add 30 ml of milk and melted margarine to powdered biscuits.

Mix with a spoon until a homogenous mixture is obtained.

Then spread the homogeneous mixture on the bottom of cuffed baking form by pushing with your hands softly.

Preparation of cream: Pour 500 ml of cold milk in a mixing bowl. Add the content of the package. Beat with an electrical mixer first on low speed and then on high speed totally for 2 minutes. Then add required amount of condensed yoghurt/yoghurt or labne and beat for additional 1 minute on low speed.

Spread cream on the thin biscuit layer and smooth the upper side. Then put your cheesecake in refrigerator.

After at least 2 hours remove cheesecake from border of baking form with a knife and then dissolve the cuffs.

Slice your cheesecake and serve cold.

If you increase waiting time in refrigerator for the prepared cheesecake, you may get a harder cheesecake.