CHEESECAKE RECIPE | HOW TO MAKE BAKED CHEESECAKE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often cheaper and still creamy.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt offers similar tanginess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can add a subtle flavor.

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing the sides and lining the bottom with parchment paper.

Crush the digestive biscuits into fine crumbs and mix with melted butter and lemon zest until combined.

Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth and creamy, about 2-3 minutes.

Gradually add sugar and continue to beat until well combined and fluffy.

Add eggs one at a time, mixing well after each addition to ensure no lumps remain.

Stir in vanilla, lemon juice, and salt until fully incorporated.

In a separate bowl, mix plain yogurt and heavy cream until smooth, then fold into the cream cheese mixture.

Pour the filling over the crust in the springform pan, smoothing the top with a spatula.

Bake in the preheated oven for 50-60 minutes, until the center is set but still slightly jiggly.

Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight to set completely.

Before serving, top with strawberries and sprinkle with sugar and lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens