Greek yoghurt cheesecake

A fresh take on the classic New York Cheesecake using yoghurt instead of cream cheese.

Ingredients:

For the crust:

  • 250 g any type of digestive biscuit
  • 100 g melted butter

For the filling:

  • 1200 g Greek strained yoghurt
  • 300 g granulated sugar
  • pinch of salt
  • 2 teaspoons lemon juice
  • 1 ½  teaspoons vanilla extract
  • 6 eggs and 2 egg yolks
  • some melted butter (1 tsp.) for brushing pan
  • honey, chopped walnuts and thyme leaves, to serve

For the base:

Preheat oven to 160C Fan.

In a food processor, beat the butter and biscuits.

Brush some melted butter on the bottom and sides of a 28 cm spring form pan, so that the cheesecake won’t stick.

Spread the biscuit mixture on to the bottom of the pan and bake for 13-15 minutes.

Remove from oven and allow to cool completely.

For the filling:

Preheat the oven to 230 C Fan. the

Make sure the yoghurt is at room temperature when you begin. Put the yoghurt in a mixer and beat with the wire attachment for 2 minutes, until it becomes light, fluffy and creamy.

Add half of the sugar and beat for 1 minute on medium speed. Scrape down the sides of the bowl with a spatula, so that all the yogurt is mixed in. Add the remaining sugar, salt, lemon juice and vanilla. Add the 2 yolks, Beat on low, until all the ingredients become fully incorporated.

Scrape down the sides of the bowl, again. Add the eggs, one at a time, waiting for each addition to be completely incorporated in the mixture before adding the next. Once it has all been combined, transfer to the pan.

Bake for 10 minutes, making sure not to open the oven door while baking. Once 10 minutes have gone by, turn the heat down to 100 C Fan and bake for 1 ½ hours.

Remove from oven and allow to cool for 5-10 minutes. Using a knife with a very thin blade and carefully run it along the sides of the pan.

Do not remove from pan. Let it cool completely (2 hours) in the fridge before removing.

Serve with fresh fruit and enjoy.

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