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Whizz the digestives in a food processor to form crumbs (or crush them in a plastic bag with a rolling pin). Add the butter and whizz again until combined (you can do this with a wooden spoon if you don’t have a food processor). Press the mixture into a 18cm/7inch flan case – ideally springform or with a removable base.
In a large bowl mix together the cream cheese, icing sugar, vanilla extract and lemon juice until smooth. Stir in the cherry yogurt. Spoon the mix over the biscuit base and smooth the top with the back of a dampened spoon. Put in the fridge and chill for 3 hours or overnight.
When ready to serve, spoon over the cherry conserve and spread evenly.