Super yummy the original cheesecake. perfect for the sunday breakfast 😍
Filled with berries or with a chocolate sauce you will be addicted to it 😊
For the base:
- 140g of digestive biscuits
- 70g of butter
For the cheesecake filling
- 900g of Philadelphia cheese, or other full-fat soft cheese
- 200g of sugar
- 3 tbsp plain flour
- 4 eggs
- 125g of nature yogurt
Position an oven shelf in the middle of the oven. Preheat the oven to 180C. Line the base of a 23cm springform cake tin with parchment paper.
For the crust, melt the butter and mix with the biscuit crumbs. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool down.
For the filling, increase the oven temperature to 240C. Beat the soft cheese at medium-low speed until creamy, about 2 minutes. Ad the eggs one by one.
With the mixer on low, gradually add the sugar, then the flour and the yogurt.
Pour the mixture on the biscuits bases and bake for 10 minutes. Reduce oven temperature to fan 90C/conventional and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble. Let cool at room temperature for 2 hours and in the fridge for other 2.
Cover with jam and berries as you wish.