Semifreddo cheesecake terrine with Lotus Biscoff
Cook: 30 Mins
Price: 37p per serving
- 70g unsalted butter, plus extra for greasing
- 500g pack Asda Fat Free Greek Style Yogurt
- 1tsp vanilla extract
- 200g soft cheese
- 100g icing sugar, sifted
- 250g pack Lotus Biscoff biscuits
- 200g fresh or frozen fruit, large pieces halved or quartered
- 1tbsp Biscoff Crunchy Spread
Grease a 24cm loaf tin with a little of the butter and line with clingfilm, leaving some hanging over the sides.
In a large bowl, beat together the yogurt, vanilla and soft cheese until smooth. Fold in the icing sugar. Cover and freeze for8hrs, stirring every 2 hrs or so. When the mixture gets slushy, transfer to the prepared tin, leaving at least 1cm unfilled at the top.
Heat the butter in a small pan on a low setting to melt.
Blitz the biscuits in a food processor until they form sandy crumbs, then mix into the melted butter.
Take the tin out of the freezer and top the frozen mixture with the crumbs, pressing and smoothing to form an even layer. Return to the freezer for 30 mins.
To assemble, take the loaf tin out of the freezer, turn it upside down over a serving plate, then carefully lift off the tin and remove the cling film. Top with the fruit.
Put the Biscoff spread in a microwaveable bowl. Zap for 30 secs to melt; drizzle over.
Slice the dessert to serve.