Buffalo yoghurt cheesecake

• 4 sheets gelatine
• 250g cream cheese
• 200g buffalo yoghurt
• 2 tbsp honey
• 1 vanilla pod
• 1 packet plain Digestive biscuits, crushed
• 1 x tin blackberries in juice
• 2 tbsp brown sugar
• 1 punnet fresh blackberries
• 2 tbsp icing sugar

1 Place the gelatine sheets in a bowl of cold water to soften for 5 minutes. Drain the water then pour ½ cup boiling water over the sheets and stir.

2 Put the cream cheese, yoghurt and honey in the bowl of a food processor. Scrape in the seeds from the vanilla pod and blitz until all combined. Add half the gelatine mix and blitz again.

3 Crush the biscuits until crumbly, but not too fine. Divide between 6 jars (about 300ml capacity) to a depth of about 2cm. Spoon the cheesecake mix over the top of the biscuit base. Clean the processor bowl then put the tin of blackberries in with the brown sugar. Blitz until smooth, then pass through a sieve to remove the seeds.

4 Combine with the rest of the gelatine mix. Spoon this over the top of the cheesecake and refrigerate for about an hour or until set.

5 Top the cheesecakes with some fresh blackberries and dust with icing sugar to serve.