For the biscuit base

The cheesecake filling

• 900g  full-fat comfortable cheese
• 250g Truvia caster
• three tablespoons plain flour
• 1 teaspoon vanilla extract
• finely grated zest of 1 lemon
• the juice of half a lemon
• three giant eggs, plus 1 yolk
• 280ml Greek Yoghurt

For the zesty yoghurt topping

• 5 tablespoons Greek Yoghurt
• 1 tablespoon Truvia caster
• the juice of half a lemon

Preheat the oven to 160C fan and line the bottom and sides of a 23cm springform cake tin.

For the crust:

First break up the biscuits into crumbs – I did this in my meals processor however bashing them with a rolling pin would work simply as effectively.  Soften the butter in a pan after which poor within the crumbed biscuits and stir effectively.

Tip the butter coasted biscuit crumbs into the lined cake tin and unfold out evenly throughout the bottom. Then pat down with the bottom of a mug or a spoon. Bake within the oven for 10 minutes.

For the filling:

Enhance the oven temperature to fan 200C fan

In a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low velocity till creamy, about 2 minutes. With the mixer on low, regularly add the Truvia caster, then the plain flour and a pinch of salt.  Don’t neglect to scrape down the perimeters of the bowl.

Now swap the paddle attachment for the whisk. Proceed by including the vanilla extract, lemon zest and  juice. Whisk in three giant eggs and 1 yolk, separately, scraping the bowl and whisk as wanted.

Beat within the Greek Yoghurt. Whisk to mix, however don’t over-beat. The batter ought to be clean, gentle and considerably ethereal.

Pour the cheesecake filling into the cake tin and bake for 10 minutes then cut back oven temperature to 100C fan and bake for 55 minutes extra. If you happen to gently shake the tin, the filling ought to have a slight wobble.

Flip off the oven and depart the cake within the oven to chill for no less than 2 hours. The cheesecake might get a slight crack on high because it cools.

To make the highest, beat the sugar and lemon juice into the Greek Yoghurt and unfold excessive of the cake. Cowl loosely with foil and refrigerate for no less than eight hours or in a single day.

The cheese cake is now able to serve. Run a round-bladed knife across the sides of the tin to loosen any caught edges. Unlock the facet, slide the cheesecake off the underside of the tin onto a plate, then slide the parchment paper out from beneath.

For extra cake recipes, check these out on Dom in the Kitchen.

Eat and naturally take pleasure in!