Recipe for baked cheesecake with yogurt topping. - Narcissism is Necessary

Recipe for baked cheesecake with yogurt topping.

The last time I made a cheesecake was for my own 15th birthday party. Wow, that’s like 12 years ago but I still remember the party so vividly. I wore blue jeans, blue denim vest and a white top underneath the vest which I painstakingly selected for maximum presence. I was so fashionable. 1999 was a great year. I also weighed only 48 kilograms then.

Anyway, back to the cheesecake. It was not my best work, but I remember it being really tasty. It had like lemon glaze and all with sliced canned peaches on the base. I remember my Dad totally digging it.

Unfortunately, I’ve never baked any cheesecake since. Till last weekend that is. I was supposed to make a cheesecake for Father’s Day but I didn’t have enough cream cheese, so I promised my dad I’d bake him a cheesecake the next time I pop by, of which I did.

# -Baked cheesecake with yogurt topping.

Here’s the recipe of the baked cheesecake I made..

For the crust:

  • 250 grams of digestive biscuits, crushed
  • 100 grams of butter, softened
  • 1 teaspoon of all spice

For the filling:

  • 500 grams of creamcheese, softened
  • 4 eggs
  • 160 grams of caster sugar
  • 2 tablespoons of lemon juice
  • 1 teaspoon of vanilla essence

For the topping:

  • 250 grams of yogurt, strained
  • 3 teaspoons of lemon juice
  • 1 tablespoon of caster sugar
  • ground nutmeg, for sprinkling

# – The first thing you have to do before making this cake is to strain the yogurt. This is to remove the liquid to get a thicker, creamier yogurt to work with. Wrap the yogurt with a teatowel or muslin and let it drain for at least 30 minutes. I hung mine over a bowl. Set aside while you continue with other tasks.

# – Now, blitz the digestive biscuits in a food processor until fine. Or if you’re a vagrant like myself, stick them in a bag and pound the eff out of it.

# – Pour the finely crushed biscuit crumbs into a mixing bowl and add a teaspoon of allspice.

# – Throw in the softened butter. With your fingers, knead until butter is full incorporated into the crumbs and they feel moist.

# – Press the crumbs into an 8″ springform cake tin or cake tin with detachable bottom (greased and covered with parchment paper) to form the crust. Slowly build a wall around the base. Have some patience as this is the most time-consuming part.

# – Stick the tin into the fridge for 30 minutes to set.

# – In the meantime, beat the cream cheese in a mixing bowl until smooth.

# – Add the lemon juice, vanilla essence and sugar and beat till smooth.

# – Next, add the eggs one by one while slowly beating mixture until combined.

# – Take out the crust and pour the mixture in.

# – Stick it into a pre-heated oven at 180 degrees celcius and bake for 45 minutes.

# – 10 minutes before the cheesecake finishes baking, beat the strained yogurt, lemon juice and caster sugar until smooth and combined.

# – When the cake has finished baking, take it out and immediately spread the yogurt mixture over the top.

# – Sprinkle ground nutmeg all over the top.

# – Then stick it back in the oven for 7 minutes.

# – After that, leave the oven door slightly ajar and allow the cheesecake to cool down completely. And then, you stick it in the fridge for at least 2 hours to chill.

# – Baked cheesecake with yogurt topping, DONE!

# – Yummy.

The cake was surprisingly light and far from cloying. It’s delicious! I managed to make the crust reasonably thin so every mouthful was a nice balance of crunchy crust, yummy cream cheese filling and tangy yogurt topping.

Most importantly, my Dad loved it! :)

Now, to recreate that cheesecake with canned peaches base I made 12 years ago…

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13 Responses to Recipe for baked cheesecake with yogurt topping.

  1. lb July 5, 2011 at 10:44 pm #

    Deliciously sinful! #inthespiritofsugarlessdays

  2. whytevee July 5, 2011 at 11:48 pm #

    thank god i still have some carrot cake left..if not i would be bugging the hubs to go get me some cheese cake already..looks so delish~!

    • Kimberlycun July 6, 2011 at 3:24 pm #

      thanks E :) your carrot cake post makes me want to go out and get some walnuts pronto!

  3. yvonne July 6, 2011 at 2:44 am #

    You made a cheesecake when you were 15??? Wow, when I was 15, cheese to me was some yummy piece of yellow edible leather in my burgers. I made my first cheesecake bla bla years ago. When I served to my guest, a piece dropped on the floor and that piece stayed pretty in one piece on the floor -without crumbs. Anyway, thanks for sharing. I’ll built up my guts to made one again with your recipe. Thanks! ;-)

    • Kimberlycun July 6, 2011 at 3:24 pm #

      lolol your story cracked me up! we’ve all been there haven’t we, hehe. Hope your next attempt would be good :)

  4. angelin July 6, 2011 at 8:49 am #

    hi..kimberly..i been following your blog for quite some time..and i love your cooking recipe which easy to follow and it’s awesome!!! love it to the max…hehe…
    btw, what is all spice and where can i get it??

    • Kimberlycun July 6, 2011 at 3:23 pm #

      hi angelin, thanks for the support! :) allspice is actually a kind of dried ground berries, normally used in baking. they’re available quite easily at baking sections of supermarkets. cheers!

  5. Tien July 6, 2011 at 9:42 am #

    No flour and no rising agent, amazing! The cake looks delish….!

  6. Michelle July 7, 2011 at 4:47 pm #

    My cheesecake sank! Going to try doing it again? Any tips to overcome this?

  7. Claire January 28, 2012 at 4:35 pm #

    Hi Kim I followed your recipe and my dad loved what I did too, he said it is the World’d Best ;) But how do you manage to cover the tin with parchment paper so perfectly ( like not even a fold !) ? Mine was so folded so the whole cake wasn’t very presentable :(

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