Baked Cheesecake

Persian Fetta
Written By Empire Creative Group

INGREDIENTS

  • 250g butternut snap cookies

  • 110g butter, melted

  • 750g cream cheese or curd cheese

  • 1 teaspoon finely grated lemon

  • 1 cup (220g) caster sugar

  • 3 eggs

  • 3/4 cup (180g) Greek yoghurt

  • 1/4 cup (60ml) lemon juice

 

METHOD

Using a food processor, process biscuits until fine. Add butter; process until combined.

Press mixture over base and sides of a 24cm springform pan. Place on an oven tray; refrigerate 30 minutes.

Preheat oven to 130ºC fan forced.

Beat cream cheese, lemon rind and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time, then Greek yoghurt and lemon juice.

Pour filling into pan; bake 1 hour or until just set in the centre.

Take out of oven and cool in tin on a wire rack.

Cover and refrigerate 3 hours or overnight before serving.

 
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Empire Creative Group
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