Creamy, delicious and a perfect summer dessert. this Cheesecake sure ranks right at the top among my favourites. This is the first time I baked a proper cheesecake
I also added a few figs, which made it even more delicious.
Start by having a biscuit base, you can use any biscuit, I have used digestive biscuits. grind it and mix melted butter
For the cheesecake, start with mixing cream cheese and yogurt.
Then add in the egg and mix well
Add in sugar and vanilla essence, then add in the cream
Then add in the flour in batches, and mix well but not too much, the batter might seem a little thin but don’t worry as it’s supposed to be like this.
Pour the batter directly into the mould. I have used a spring foam mould as its easy to remove the cheesecake once its baked
Once done, places some fresh figs carefully, and bake the cheesecake in a preheated oven at 150°C for 50-55min or until you see cracks forming on top, let the cheesecake on a wire rack. The edges should leave the mould.
- Creamcheese-178g or 1cup+1/3cup
- Plain yogurt-80g or 1/3cup
- Caster Sugar-80g or 1/3cup + 1tbsp
- Fresh Cream-42g or 1/6cup
- Eggs - 2
- A.P flour - 20g
- Vanilla essence - 1/2tsp
- fresh figs - 4-5 sliced
- Digestive biscuits - 100g (crushed)
- Butter - 50g
FOR THE BASE
- crush digestives biscuits and mix melted butter with it.
- Start by whisking cream cheese, cream and plain yogurt together, then add in your sugar
- the add your vanilla followed by eggs, whisk together very well
- then add in the flour, combine very well
- transfer into a loose bottom pan, with a biscuit base and bake at 160c (fan) for 50 - 55mins.
- let it cool for 30 mins are store it in the fridge overnight and have it cold.
Amount Per Serving: Calories: 260 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 90mg Sodium: 170mg Carbohydrates: 19g Fiber: 1g Sugar: 12g Protein: 5g