Baked Lemon Yogurt Cheesecake
- Spring
- Desserts & Baking
Perfectly zingy, and equally creamy. This baked lemon yogurt cheesecake is the perfect addition to your spring table.
Ingredients
100g Yeo Valley Organic unsalted butter (melted)
240g digestive biscuits
375g cream cheese
175g Yeo Valley Organic Greek Recipe 5% Natural Yogurt
4 eggs
200g caster sugar
2 lemons (zest and juice)
1 teaspoon vanilla bean paste
30g cornflour
Method
Line a 240cm cake tin base with grease proof paper and grease the ring.
Smash the digestives in a food processor and mix in the melted butter. Pack evenly into a lined base of the cake tin.
In a mixing machine using the paddle attachment, combine the cream cheese, yogurt, sugar, vanilla bean paste, cornflour, lemon zest and juice. Mix well, then add the eggs and mix again until smooth.
Place the mixture on top of the biscuit base evenly and bake at 100°c. Check after 90 minutes, the mixture should be set but has a slight wobble in the centre. Remove from the oven and allow to cool.
Top with any fruit of your choice.
In this recipe...
Greek Recipe 5% Fat Natural
15
Unsalted Butter
15
Greek Recipe 5% Fat Natural
15
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