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Yogurt Cheesecake

Tangy, light and silky — Greek yogurt makes this baked cheesecake impossibly creamy.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 400g cream cheese, room temp
  • 300g Greek yogurt
  • 150g sugar
  • 3 eggs
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 200g Greek yogurt (for topping)
  • 2 tbsp powdered sugar (for topping)

How to make it

  1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  2. Beat cream cheese, Greek yogurt, sugar, eggs, cornstarch, vanilla and lemon zest until smooth.
  3. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  4. Stir the topping yogurt with the powdered sugar and spread over the cheesecake, slice and serve.
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