Youngberry Cheesecake



  • 410g youngberries
  • 30g custard powder
  • 25ml cold water
  • 1 can condensed milk
  • 200ml lemon juice
  • 250g smooth cottage cheese
  • 1 swiss roll, sliced


  1. Squash the youngberries and discharge the juice into a saucepan.
  2. Mix the custard powder in water until it is completely mixed without any lumps. Add to the juice and mix over average heat until it has thickened. Mix in the youngberries and allow to cool.
  3. Beat the milk and lemon juice until mixed.
  4. Set the swiss roll slices on the bottom of a huge greased pie dish. Pour the condensed milk combination over the roll and wrap cautiously with the youngberry mixture.
  5. Cool in the fridge for at least 30 minutes before serving.