Modern Greek Yoghurt Cheesecake

Base

• 90 g Unsalted butter
• 250 g Digestive biscuit crumbs

Filling

• 600 g Cream cheese, room temperature
• 180 g Caster sugar
• 20 g Plain flour
• 4 Egg, large
• 300 g Greek yogurt
• 2 tsp Vanilla extract
• 1 medium Lemon

1. Heat the oven to 160°C (320°F). Lightly grease a 23 cm cake pan and line the base with baking paper, then wrap the outside with foil if you plan to bake in a water bath.
2. Melt the butter in a saucepan over low heat until just melted. Tip into a bowl, add the digestive biscuit crumbs and mix until evenly moistened.
3. Press the crumb mixture firmly into the base of the pan, using the back of a spoon to compact it. Bake for 10 minutes, then set aside while you make the filling.
4. In a large bowl, beat the cream cheese with the caster sugar until smooth and glossy. Beat in the flour just until combined.
5. Beat in the eggs one at a time, mixing on low speed and scraping down the bowl so the mixture stays smooth. Stir in the Greek yogurt and vanilla extract until just blended.
6. Finely grate in the lemon zest, then squeeze in about 2 tbsp lemon juice and mix briefly. Pour the filling over the warm base and smooth the top.
7. Bake for 55 to 65 minutes until the edges are set and the centre still has a gentle wobble. Turn the oven off, crack the door open, and leave the cheesecake inside for 60 minutes to cool gradually.
8. Cool to room temperature, then cover and chill for at least 3 hours until fully set. Slice with a warm knife for clean edges.

Made this recipe? Rate it — a comment is optional.