Frozen yoghurt and cheese cake come together to make this sharp and creamy dessert. Replace raspberries with any of your favourite seasonal berries.
220 grams wine biscuits
70 grams pistachios, shelled and roasted
¾ cup of desiccated coconut, toasted
100 grams butter, melted
½ cup sweetened condensed milk
¼ teaspoon salt
1½ cups thick Greek yoghurt
250 grams cream cheese
2/3 cup sweetened condensed milk
½ teaspoon vanilla bean paste
1 cup frozen raspberries
Fresh raspberries and toasted coconut threads to serve
Line base and sides of a 20cm springform cake tin. In a food processor, blitz biscuits until crumbly, some small chunks will add texture to your base. Pour into a large mixing bowl.
Next, biltz pistachios until roughly chopped, add to mixing bowl. Add remaining base ingredients and mix until well combined.
Press into cake tin using the back of a spoon. Refrigerate for 30 minutes.
Place all frozen yoghurt ingredients in a food processor and blitz until smooth. Pour into cake tin and freeze for 6 hours or until solid. Remove cake from the freezer 15 minutes before serving to give it time to soften. Top with fresh raspberries and toasted coconut.