The Ingredients: Crust – 250g cookies gluten-free and 100g melted butter. For the filling – 1Kg Greek yogurt, 250g granulated sugar, pinch of salt, 2 teaspoons lemon juice, 1 ½ teaspoon vanilla extract, 5 eggs and 2 egg yolks, 1 tablespoon melted butter and honey.
The Prep: Let’s start by preparing the crust. Preheat oven to 160ºC with fan. Melt the butter in bain-marie or directly over slow eat. In a food processor, beat the butter and the cookies until you have a homogeneous mix. Brush some melted butter on the bottom and sides of a 28cm round form pan, so that the cheesecake won’t stick. Spread the cookie mixture on to the bottom of the pan using your hands or a spatula to press it well. Bake for 13 minutes. Remove from oven and allow to cool completely.
Now let focus on the filling of your cheesecake. We are using Greek yogurt to try to avoid the processed cheese and prepare a less caloric cheesecake option. The yogurt must be at room temperature so make sure you remove from the freezer at least 1 hour before you start cooking. Start by preheating the oven to 230ºC with fan. Put the yogurt in a mixer and beat well for 2-3 minutes, until it becomes light, fluffy and creamy. Add about half of the sugar at medium speed and make sure it mixes well with the yogurt. If required use a spatula to scrape the sides and ensure you get all well mixed. Add the remaining sugar, the 2 egg yolks, the vanilla and the lemon juice. Mix well until all ingredients are completely incorporated. Now start adding the eggs one at a time. Mix each egg completely until fully incorporated with the mix before you add the next one. When you finish adding the eggs transfer the mix to the pan. Bake for approximately 10 minutes and make sure you do not open the over door. After the 10 initial minutes reduce the temperature to 100ºC and bake for 90 minutes. Again, do not open the door of the oven and after the 90 minutes remove from the oven and wait for about 15 minutes. With a very thin knife run along the sides of the pan to separate your cheesecake. Allow to cool completely (2-3 hours). Store in the refrigerator. Before serving just cut the slices and add a little bit of honey on top of it. You can also add some nuts or hazelnuts if you wish.
He cooks. She tastes. 