

For the cake base:
200 g digestive biscuits
100 g melted butter
For the cream:
1 kg FAGE Total Yoghurt
500 g cream cheese
300 g sugar
3 gelatin sheets
1 bowl of water
15 ml warm milk
For the strawberry sauce:
600 g fresh strawberries, washed and quartered
300 g sugar
1 fresh vanilla bean
2 tbsp balsamic vinegar