Creamy baked cheesecake

Preheat the oven to 170°C. In a blender, combine biscuits, melted butter, and sugar until the mixture resembles wet sand.

Press it into a 23cm springform pan using the back of a glass to flatten both the base and sides.

Chill the base in the fridge or bake it for 10 minutes.

In a stand mixer, beat the cream cheese, sugar, salt, vanilla, and lemon juice until smooth.

Add the eggs one at a time, mixing on low speed. Then add the yogurt and beat until fully combined.

Pour the filling over the prepared crust.

Bake at 170°C for 20 minutes. Reduce the temperature to 150°C and bake for another 30 minutes, or until the edges puff slightly and the center jiggles gently.

Turn off the oven and leave the cheesecake inside for 1 hour with the door closed.

Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Top with sliced nectarine, grapes, and pistachios before serving.

Creamy baked cheesecake

Servings

Preperation

Cooking

Waiting

For the base

For the filling

For decoration

Creamy baked cheesecake

Servings

Preperation

Cooking

Waiting

For the base

For the filling

For decoration

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