Oliver Peyton joins Huey in the kitchen and shares a delicious dessert recipe.


  • 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


  • 1.

    Preheat oven to 170°C fan forced (190°C normal).

  • 2.

    Crush the biscuits in a processor until fairly fine. Transfer to a bowl.

  • 3.

    Melt the butter, add to the crumbs and mix well. Then evenly press the mixture into a springform cake tin and refrigerate until firm.

  • 4.

    Beat the cheese with the sugar, vanilla seeds and lemon juice until well combined.

  • 5.

    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.

  • 6.

    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.

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