Cheesecake
Cheesecake
Ingredients
For the Crust
- 200 g digestive biscuits
- 100 g melted butter
For the Filling
- 500 g cream cheese
- 100 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g yogurt
- 1 tablespoon lemon juice
Instructions
- 1
Place 200g of digestive biscuits into a bowl. Crush the biscuits thoroughly using a rolling pin until they form fine crumbs. Alternatively, a food processor can be used for this step.
⏱️ 5 min
- 2
Add 100g of melted butter to the crushed biscuit crumbs. Mix the butter and biscuit crumbs well with a spatula until they are fully combined and resemble wet sand.
⏱️ 3 min
- 3
Line the bottom of a 23cm springform pan with a piece of parchment paper. Press the biscuit mixture evenly into the bottom of the prepared pan to form a compact crust.
⏱️ 5 min
- 4
In a separate large mixing bowl, combine 500g of cream cheese and 100g of sugar. Whisk the cream cheese and sugar together until the mixture is smooth and creamy with no sugar granules visible.
⏱️ 5 min
- 5
Add 2 eggs to the cream cheese mixture, one at a time, whisking thoroughly after each addition until each egg is fully incorporated.
⏱️ 3 min
- 6
Stir in 1 teaspoon of vanilla extract and 100g of yogurt. Whisk until all ingredients are well combined.
⏱️ 2 min
- 7
Add 1 tablespoon of lemon juice and whisk once more to ensure a uniform mixture. To achieve an extra smooth texture, pour the entire cream cheese mixture through a small sieve into a clean bowl. Use a spatula or fork to push any remaining lumps through the sieve.
⏱️ 2 min
- 8
Carefully pour the sieved, smooth cream cheese filling over the prepared biscuit crust in the springform pan.
⏱️ 2 min
- 9
Place the cheesecake into a preheated oven set to 180°C (350°F). Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
⏱️ 35 min•🌡️ 180
- 10
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature.
⏱️ 60 min
- 11
After cooling, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight, to allow it to set firm.
⏱️ 180 min
- 12
When ready to serve, gently remove the cheesecake from the springform pan. Slice and serve. A single blueberry can be used as a simple garnish on a slice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesecake
For the Crust
- 200 g digestive biscuits
- 100 g melted butter
For the Filling
- 500 g cream cheese
- 100 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g yogurt
- 1 tablespoon lemon juice
Instructions
- 1
Place 200g of digestive biscuits into a bowl. Crush the biscuits thoroughly using a rolling pin until they form fine crumbs. Alternatively, a food processor can be used for this step.
⏱️ 5 min - 2
Add 100g of melted butter to the crushed biscuit crumbs. Mix the butter and biscuit crumbs well with a spatula until they are fully combined and resemble wet sand.
⏱️ 3 min - 3
Line the bottom of a 23cm springform pan with a piece of parchment paper. Press the biscuit mixture evenly into the bottom of the prepared pan to form a compact crust.
⏱️ 5 min - 4
In a separate large mixing bowl, combine 500g of cream cheese and 100g of sugar. Whisk the cream cheese and sugar together until the mixture is smooth and creamy with no sugar granules visible.
⏱️ 5 min - 5
Add 2 eggs to the cream cheese mixture, one at a time, whisking thoroughly after each addition until each egg is fully incorporated.
⏱️ 3 min - 6
Stir in 1 teaspoon of vanilla extract and 100g of yogurt. Whisk until all ingredients are well combined.
⏱️ 2 min - 7
Add 1 tablespoon of lemon juice and whisk once more to ensure a uniform mixture. To achieve an extra smooth texture, pour the entire cream cheese mixture through a small sieve into a clean bowl. Use a spatula or fork to push any remaining lumps through the sieve.
⏱️ 2 min - 8
Carefully pour the sieved, smooth cream cheese filling over the prepared biscuit crust in the springform pan.
⏱️ 2 min - 9
Place the cheesecake into a preheated oven set to 180°C (350°F). Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
⏱️ 35 min•🌡️ 180 - 10
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature.
⏱️ 60 min - 11
After cooling, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight, to allow it to set firm.
⏱️ 180 min - 12
When ready to serve, gently remove the cheesecake from the springform pan. Slice and serve. A single blueberry can be used as a simple garnish on a slice.
⏱️ 5 min