Yogurt and lemon cheesecake

Adapted from “Cheesecake Mania” by Kevin Chai

Most of the instructions come from the “Cherry Cheesecake” recipe in the recipe book. Except for the fact that I did not have any cherry and misread the cake crumb base as biscuit base, everything worked out fine. The final product deviated greatly from the picture in the recipe book but an appreciative hubby lapped it up all the same.

Talk about having eyes and yet not seeing.

Base:

Mix these and pat it firmly on the base of a lined 7 inch spring form pan-

150g biscuit crumbs

20g caster sugar

50g melted butter

Filling:

In a mixing bowl, use a paddle and mix these:

250g SCS cream cheese, room temperature

40g caster sugar (20g for a lighter taste)

2 eggs

100g low-fat yogurt  (I used Nestle)

20g corn flour (sifted in)

Zest of one lemon

Method:

Wrap a 7-inch spring form pan in AL and set it in a watertight pan.

Prepare the biscuit base. Chill and set aside.

Preheat oven to 170C.

Mix at low speed all ingredients listed under “filling”. Do not agitate too much so that filling is not foamy.

Pour the filling on the chilled biscuit base.

Pour 2 cups of water into the water bath.

Bake the cheesecake in the preheated oven at 170C for 40 minutes or until the edge is about to tan.

Cool well before removing it from the pan.

Enjoy it slightly chilled.