Ingredients

• 100g Crushed Digestives or ginger nut biscuits
• 33g Butter Melted
• 250g cream/curd cheese
• 50g sugar
• 1 eggs
• 50ml yoghurt or double cream
• 1 dtsp. flour
• ½  tsp lemon juice
• Pinch salt

Method

Melt the butter, crush the biscuits and then add biscuits into the butter and mix in. Line the base of 6 ramekins with biscuit crumbs and press down until firm with a teaspoon

Beat egg and sugar until thick and creamy.  Beat together cream cheese, flour, salt, lemon juice and yoghurt.  Combine both sets of ingredients and beat together.  Pour into the ramekins and bake in moderate oven (160°C for a fan oven or in the motorhome) for 16 minutes (8 minutes, turn then 8 minutes) until it still has a slight wobble in the middle but not too much.  The top of the cheesecake should not be brown but it may well crack very slightly.  Turn oven off and place on a rack to cool.