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…

Lemon chicken couscous recipe.

I don’t know why…but I had always thought couscous was a nightmare to cook. Never mind I had never cooked it before. Maybe it’s because good couscous can be so amazingly fluffy and light….which got me to assume that it’d take a lot of skills to produce good couscous.

How wrong was I! Recently, I bought a packet of couscous just cause it was on sale and I’m so glad I did because I finally found out that cooking couscous is easy. In fact, it seems even easier than cooking rice or pasta!

# – Delicious lemon chicken couscous.

Don’t believe me? Read on….

The ingredients:

  • 200 grams of chicken fillet, chopped
    (Marinade the chopped chicken fillet with 2 tablespoons of lemon juice, salt, some cooking oil and a dash of cornflour for 30 minutes)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
  • 50 grams of butter
  • 120 grams of instant couscous
  • 100 ml of water
  • 1 handful of raisins
  • 1 tablespoon of salt

# – First, marinade the chicken in lemon juice, salt, cooking oil and some cornflour for 30 minutes.

# – Then, heat up a well greased griddle and lay all the marinaded chicken meat on it for a few minutes.

# – Turn to cook the other side. Also for a few minutes. Remove from heat and set aside.

# – Boil the water in a pan. Add in butter and the salt.

# – When water has started bubbling, turn off the heat and pour the couscous in.

# – Also chuck in the handful of raisins.

# – As well as the lemon zest.

# – Now turn on the lowest heat and gently stir the couscous till it’s not longer wet and the couscous seem fluffy.

# – At this point, add in the grilled chicken made earlier. Mix them up nicely.

# – Before serving, pour some lemon juice all over the couscous.

# – Lemon chicken couscous, DONE!

The couscous was fluffy and light with a nice lemony tang to it, made interesting by the burst of sweetness from the raisins. The meat was tender and deliciously flavoured by the lemon marinade…making this dish a real winner.

Since we’re here, do you know that couscous is also a healthier alternative to pasta or rice? According to Wiki, it has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid!

I don’t even know what pantothenic acid does but hey, hook me up!