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Pre-heat the oven to 160°C. Line the base and sides of a 20cm spring-form cake pan with baking paper.
For the base, crush biscuits in a food processor. Remove to a bowl and stir in melted butter spread. Press mixture firmly into the spring-form pan and bake for 10 minutes. Remove from oven and cool.
For the filling, place yogurt and cream cheese and in a large mixing bowl and mix with electric beaters until smooth. Add sugar, eggs and cornflour. Mixing well.
Pour filling over cooled base and bake for 1 hour (it may have a slight wobble, but will firm on cooling). Turn oven off and allow cheesecake to cool in oven with door ajar.
Decorate cooled cheesecake with seasonal fruits such as sliced oranges and fresh blueberries.
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