Yogurt Basque Cheesecake

Yogurt Basque Cheesecake

Recipe by Michael Weldon

Serves – 4

Ingredients

• 750g cream cheese

  250g sugar

  4 eggs

  250g Jalna Greek Sweet and Creamy Original Yogurt

  ½ cup honey

  1 tsp Coles vanilla bean paste

  2 tbsp plain flour

Method

• Preheat an oven to 220°C. Line a 20cm springform tin with baking paper on the base and on the sides.

  In the bowl of a stand mixer, cream the cream cheese and sugar until combined.

  Add the eggs one at a time, making sure they are fully combined before adding the next egg.

  Add in the yogurt and honey, fold through. Add in the flour and fold through. Pour the batter into the lined tray. Bake at 220 degrees C for 25 minutes until caramelized, then turn the heat down to 180°C and cook until set but with a little wobble in the center.

  Remove from the oven and allow to cool on the bench, then place into the fridge to set.

  Once set, remove from the tin, cut into slices, and serve.

  Remove from the oven and chill in the fridge.

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