Festive Yoghurt Christmas Cheesecake

1.Preheat your oven to 180°C (350°F).

2.In a food processor, crush the digestive biscuits until they resemble fine crumbs. Add the melted butter and mix until combined.

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

4.In a mixing bowl, combine the Greek yoghurt, cream cheese, icing sugar, vanilla extract, and lemon juice. Mix until smooth and creamy.

5.In a small bowl, dissolve the gelatin powder in 2 tablespoons of water. Let it sit for a few minutes, then heat it gently until fully dissolved. Stir the gelatin into the yoghurt mixture until well combined.

6.Pour the yoghurt mixture over the cooled biscuit crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set, preferably overnight.

7.Once set, remove the cheesecake from the springform pan. Top with mixed berries and garnish with fresh mint leaves before serving.