Baked Lemon Cheesecake

This classic lemon cheesecake is made with yogurt and is best made the day before use.

Ingredients serve 8 - 10

300g shortbread

600g soft cream cheese

250g caster sugar

150g natural Greek yogurt

3 eggs (150g)

1 lemon zest and juice

50g plain flour

Method

Preheat oven to 120º C normal bake. Spray or brush a 20cm round spring form tin with butter and line the base with greaseproof paper. Roll shortbread out to approx. 3 mm. thick. Place over the tart tin and slightly pressing evenly down. Place cream cheese and caster sugar in a bowl and whisk until soft with an electrical mixer. Add yogurt and mix evenly. Whisk in the eggs, one at a time. Add lemon juice, zest and flour and whisk evenly for approx. 2 minutes. Pour mixture evenly into prepared shortbread lined tin. Bake in the oven for approx. 100 minutes. Turn the oven off and leave the cheesecake in the oven for 60 minutes. Leave in fridge overnight covered with food wrap. Turn out of the mold and cut in slices. Sprinkle with icing sugar on top. Serve with whipped cream and fresh berries such as strawberries, blueberries and raspberries or a mixture.

Note: Use 200g biscuit crumbs mixed with 75g melted butter instead of shortbread.