Tuesday, February 24, 2009

Almond and Yoghurt Cheesecake

(serves 6)
50 g Digestive biscuits
50 g ground almonds
50 g butter, softened
250 g cream cheese
1/3 cup castor sugar
½ t grounded cinnamon
2 eggs
250 ml Greek-style yoghurt
3T Cake flour
Finely grated zest of 1 lemon
1 T lemon juice
To serve:125 ml whipped cream
Ground cinnamon

Preheat oven to 180ºC
Finely crush the biscuits, then combine with almonds and butter
Press into a loose-bottom 20m tin tart, going up the sides as far as possible. Refrigerate.
Beat the cream cheese until smooth. Add sugar, cinnamon, eggs, yoghurt, flour, lemon zest, and lemon juice, ensuring each ingredient is well mixed in before adding the next one.
Pour into the prepared tart tin and bake for 40-50 minutes.
Leave to cool before removing from tin.
To serve, top with the whipped cream and a sprinkle of cinnamon.

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