Name: Creamy baked cheesecake
Prep time: 15 min
Cook time: 55 min
Yield: 8-10
Ingredients: 180 g digestive biscuits; 70 g melted butter; 40 g sugar; 1 Pinch of salt; 700 g cream cheese; 200 g sugar; ½ tbsp vanilla extract; 5 ml lemon juice; 3 large eggs; 120 g Greek yogurt; 1 nectarine; ⅓ bunch of grapes; 2 tbsp chopped pistachios

Creamy baked cheesecake

Servings

8-10

Preperation

15 minutes

Cooking

55 minutes

Waiting

6 hours

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.