Lemon Cheesecake
8 servings
  • 120 g whole wheat crackers
  • 60 g butter, melted
  • 2 eggs
  • 200 g cream cheese
  • 200 g greek yogurt
  • 60 g sugar
  • 15 g cornstarch
  • 1 organic lemon
  • extra butter for greasing
  1. Rub a springform pan (15-18 cm Ø) with butter and wrap the pan in aluminium foil.
  2. Fill crackers into a plastic bag and crush them with a heavy mug (or something like that) or with a blender or food processor ground the cracker.
  3. Mix ground crackers with melted butter.
  4. Transfer the mixture into the pan and press it evenly into the bottom.
  5. Refrigate for about 30 minutes.
  6. Meanwhile preaheat the.oven to 150° C (convection).
  7. Wash lemon, zest and press out juice.
  8. Mix eggs, cream cheese, greek yogurt, sugar, cornstarch, lemon zest and juice until the mixure is smooth and pour it over the cooled crust.
  9. Place the pan into a baking dish and fill the baking dish to about 2-3 cm with boiing water.
  10. Bake for about 45-50 minutes. Turn off the oven and let the cake in the oven for another 20-25 minutes.
  11. Then run a knife around the edge of the cheesecake and let cool down until room temperature .
  12. Chill the cheesecake for at least 4 hours (or over night).
  13. Remove the cheesecake from the pan and serve with fresh berries.
Recipe by My blue teacup at http://myblueteacup.com/2016/06/22/lemon-cheesecake/