Ingredients
For the Crust:
- 1 1/2 cups digestive biscuit crumbs (about 12-15 biscuits)
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 cups plain yogurt
- 1 cup cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Zest of 1 lemon (optional, for added flavor)
For the Topping (optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Honey or fruit preserves
Instructions:
Prepare the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix together digestive biscuit crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, forming a flat and even layer. Bake the crust in the preheated oven for about 8-10 minutes or until set. Remove from oven and let cool while you prepare the filling.Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue beating until the mixture is creamy. Mix in the plain regular yogurt until well combined. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in vanilla extract, flour, and lemon zest (if using), mixing until smooth. Pour the filling over the cooled crust, smoothing the top with a spatula.Bake the Cheesecake
Reduce oven temperature to 325°F (163°C). Place the cheesecake in the oven and bake for about 50-55 minutes, or until the center is almost set but still slightly jiggly. Regular yogurt is thinner than Greek yogurt, so you might need a slightly longer baking time. Turn off the oven, slightly open the oven door, and allow the cheesecake to cool inside for 1 hour to prevent cracking.Chill
After cooling, cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight, to set completely.Serve
When ready to serve, remove the cheesecake from the springform pan. Top with fresh berries and a drizzle of honey or a spoonful of fruit preserves for extra flavor and a beautiful presentation.
