Recipe from Hundred Eighty Degrees
Before Father's day in May, I was hunting for something easy to bake. And cheesecake is the easiest. They turned out rich, creamy, with a hint of tanginess due to the addition of Yoghurt. I cut down the sugar just a little for the family. They love it.
I used the recipe to make 2 x 6 inches cake.
Ingredients required for biscuit base:-
200g digestive biscuits (yield thick base)
100g butter, melted
500g cream cheese, softened
40g butter, softened
140g sugar (I used 120g sugar)
280g sour cream ( use 200g sour cream plus 80g of Greek yogurt )
1 1/2 tsp vanilla extract
2 eggs, beaten
1. Place biscuits in ziplock bag and roll with rolling pin. Mix the crumbles biscuits with melted butter and the line the prepared springform tin evenly, pressing down. Refrigerate them while preparing the cheesecake fillings
2. Beat room temperature cream cheese together with butter until smooth and no lumps on medium speed.
3. Add sugar and beat till combined.
4. Beat in sour cream, yoghurt and vanilla till incorporated.
5. Lastly, beat in egg until combined.
6. Pour fillings into prepared tins. Cover the base of the tins with 2 layers of aluminum foil to avoid water going in.
7. Bake cheesecake in water bath for about 50 minutes. The cake is done when the middle still jiggles.
8. Allow to cool after baked and chill in the fridge for a minimum of 4 hours.