This simple baked cheesecake is comforting and delicious, with a traditional biscuit base and condensed milk and yoghurt filling. The extra lemon flavours are the finishing touch.
Ingredients
- 250g Granita biscuits
- 125g butter, melted
- 500g cream cheese (at room temperature)
- 1 cup thick Greek yoghurt
- 400g tin condensed milk
- Juice and zest of 1 lemon
- 1 cup lemon curd
Method
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Step 1Preheat oven to 140C. Grease a 20cm springform cake tin and line the base and sides with baking paper.
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Step 2Blitz biscuits in a food processor to form a fine crumb. Add butter and blitz to combine. Pour into prepared tin and use a spoon or small glass to press into an even layer in the base and up the sides. Refrigerate while you prepare the filling.
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Step 3Wipe out food processor bowl. Add cream cheese, yoghurt and condensed milk, and process until smooth. Add the lemon zest and juice and mix well. Pour into tin over biscuit base.
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Step 4Place small dollops of 1/3 cup of lemon curd over the cheesecake filling, then use a skewer to gently swirl into the mixture.
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Step 5Bake cheesecake for 45-50 minutes until just set. It should still be a little wobbly. Turn off the oven and allow it cool with the door ajar. Once cool, remove cheesecake and refrigerate for 3-4 hours until completely cold.
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Step 6Just prior to serving, warm remaining lemon curd in the microwave or a saucepan just enough to make it pourable, and drizzle over the top of the cheesecake.
Recipe Notes
(+ 4 hours cooling time).
Check the cheesecake after about 30 minutes - if it is browning too quickly, cover with foil.
You can omit the lemon curd from the filling and just drizzle the whole lot over the top at the end.
Recipe and photo by Greer Worsley.
Recipe Reviews (2)
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