Baked Lemon Yogurt Cheesecake
Ingredients
Base
- 1 cup ground digestive biscuits
- 2 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 2 tablespoons butter at room temperature
- 2 tablespoons honey
Filling
- 200 grams cream cheese at room temperature
- 4/3 cup full-fat yogurt
- 1/4 cup honey
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon fine lemon zest
Garnish
- Melted chocolate
- Strawberries
Preparation
Set the oven rack in the middle and preheat the oven to 180°C.
Prepare small cupcake molds or cheesecake pans with a removable base and spray them with a little oil spray.
In a deep bowl, place the biscuits, sugar, cinnamon, cardamom, butter, and honey. Using a spoon, spread the biscuit mixture in the bottom of the molds and press lightly until the base is even.
In a deep bowl, place the cream cheese, yogurt, honey, eggs, vanilla, cornstarch, lemon juice, and lemon zest. Using a wide plastic spoon, stir the ingredients until they are well combined and form a smooth mixture.
Pour the filling mixture over the biscuit base in the molds.
Place the molds in the oven and bake for 20 minutes until the cheese mixture sets.
Remove the molds from the oven and let the cheesecake cool completely before removing from the molds.
Arrange the cheesecake on a serving plate.
Take a strawberry, dip its tip in melted chocolate, and place it directly on the cheesecake.
Place the cheesecake with strawberries in the refrigerator until serving.
