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Peyton & Byrne's baked cheesecake


  • 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


  • 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.

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