Festive Yoghurt Christmas Cheesecake

1Preheat your oven to 180°C (350°F).

2In a mixing bowl, crush the digestive biscuits (200 g) into fine crumbs. Add the melted butter and mix until well combined.

3Press the biscuit mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let it cool completely.

4In another bowl, combine the Greek yoghurt (500 g), cream cheese (200 g), icing sugar (150 g), vanilla extract (1 tsp), and lemon juice (2 tbsp). Mix until smooth and creamy.

5In a small bowl, dissolve the gelatin powder (1 tsp) in 2 tablespoons of water (2 tbsp) and let it sit for 5 minutes. Then, gently heat it until it becomes liquid, and mix it into the yoghurt mixture.

6Pour the yoghurt mixture over the cooled biscuit crust and smooth the top with a spatula.

7Refrigerate the cheesecake for at least 4 hours, or until set.

8Once set, top the cheesecake with mixed berries and garnish with fresh mint leaves before serving.