Healthy Greek Yogurt Cheesecake
INGREDIENTS
For the crust
200g digestive biscuits, crushed
70g unsalted butter, melted
For the filling
450g cream cheese, room temperature (low fat or regular)
125g plain Greek yogurt, room temperature1 (0% or 2%)
85g granulated sugar
3 large eggs
1 tsp vanilla extract
2 tsp lemon juice
Topping simple berry compote or just decorate with fruit and enjoy
1 1/2 cups total strawberries and raspberries
2 tbs lemon or orange juice
1/2 tbs chia seeds (optional)
Instructions
Preheat oven to 180/C or 160/C for fan ovens
In medium bowl combine the biscuit crumbs with melted butter; stir until thoroughly mixed. Press evenly into bottom of 9″ or 10″ springform pan, use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 140/C for fan ovens
Meanwhile prepare the cheesecake filling; beat together the cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth.
Add in eggs one at a time, mixing on low-medium speed. Try not to over mix here. Stop mixing as soon as last egg is added.
Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1″ hot water. Carefully transfer to oven and bake at 140/C for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jelly) but look firm.
Turn off oven, open door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.
For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake. Or simply add fruit to decorate and enjoy!