Peyton & Byrne's baked cheesecake
Method
- Preheat oven to 170°C fan forced (190°C normal).
- Crush the biscuits in a processor until fairly fine. Transfer to a bowl.
- Melt the butter, add to the crumbs and mix well. Then evenly press the mixture into a springform cake tin and refrigerate until firm.
- Beat the cheese with the sugar, vanilla seeds and lemon juice until well combined.
- Mix in the yoghurt and then the eggs, one at a time, beating well between each addition. Then spoon this mixture on top of the cake base, evenly spreading out to the corners. Cook in the oven for 50-60 mins until set.
- Remove from the oven and set the cake aside to cool for about 10 mins. Then run a small sharp knife around the edges and unbind from the tin. When completely cool, slice and serve with a dollop of cream.
- from Oliver Peyton – Irish/English restaurateur
Ingredients
- 250 gm digestive biscuits
- 90 gm unsalted butter
- 750 gm soft cream cheese
- 125 gm caster sugar
- seeds from 1 vanilla pod
- 2 tspn fresh lemon juice
- 160 gm Greek yoghurt
- 3 large eggs
- thickened cream
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.