Posted by https://www.eatlivetravelwrite.com/2011/10/canadian-tire-kitchen-crew-mission-3-baked-lemon-cheesecake/
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A light, bright baked cheesecake made with Greek yoghurt.
- 1 1/2 cups ginger spice cookies
- 1/2 cup hazelnuts
- 1/3 cup butter, melted
- 250g cream cheese (either spreadable or at room temperature)
- 200g Greek yoghurt
- 1/2 cup sugar
- 2 eggs
- zest of one lemon
- 1 tablespoon vanilla
- crème fraîche (or whipping cream)
- blueberries, to garnish
- icing sugar, to garnish
- Pre-heat oven to 300˚F.
- If your mini-springform pans are not non-stick, lightly grease them.
- Place the cookies and hazelnuts in the bowl of a food processor, and pulse until your mixture is the texture you like it. I prefer some chunkier pieces of both cookie and nut, you may prefer a finer crumb.
- In a separate bowl, add melted butter to the crumb mixture and mix until well combined.
- Distribute the crumbs evenly in the springform pans and press down with your fingers on the crumbs until is forms a more or less solid block.
- Place pans in the fridge whilst you prepare the filling.
- Using either a stand mixer with a paddle attachment or electric hand beaters, combine cream cheese, yoghurt and sugar until mixture is creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and vanilla.
- Pour mix into the prepared pans over the crust.
- Rap the pans a couple of times on a countertop to distribute the filling evenly.
- Bake for 35 minutes. The top of the cheesecake should still be a little wobbly.
- Remove from oven and allow to cool to room temperature.
- Refrigerate, removing from fridge about 10-15 minutes before you will serve them.
- Serve with a dollop of crème fraîche and blueberries, dusting some icing sugar over the top right before you serve.