Baked yoghurt chocolate cheesecake

We all know that food can conjure memories – whether happy or sad the power of food is truly amazing. 

A piece of toast with Kraft singles (yes plastic cheese), spaghetti and meatballs, hot Milo and pasticcio (Greek lasagne) all remind me of my Grandma. Fritz and egg reminds me of my Dad (while a happy memory I still cringe at the thought). Vegetable soup, eggs and chips, roasted vegetables and grilled chicken reminds me of my Mum.

Cheesecake conjures up multiple memories for me. It reminds me of big family dinners at my Grandmas house (she makes the best cheesecake ever), working at The Cheesecake Shop (baked American cheesecake was my favourite) and eating Papa’s ricotta baked cheesecake in a park in Haberfield, Sydney. It is one of my favourite desserts.

So at a cousin’s catch up and responsible for dessert, a cheesecake seemed like the most obvious choice. This baked cheesecake is light and not overly sweet.

  • 1 pack of plain biscuits – e.g. coffee biscuits or yoyos
  • 75g butter (more if biscuit crumb is still too dry)
  • 250g cream cheese
  • 90g caster sugar
  • ¾ cup of Greek yoghurt
  • 2 eggs
  • 1 tablespoon of lemon
  • 1 teaspoon vanilla essence
  • 1/3 cup chocolate coarsely cut.

  • Take out the cream cheese from the fridge to soften
  • Crush biscuits in a food processor until it resembles bread crumbs
  • Melt butter and add to biscuit crumb
  • Grease patty pans
  • Spoon approximately 1.5 tablespoon of biscuit mixture into the patty pan (depends on size of pan) and push down to make the base
  • Put the patty pans into the fridge to firm up the base
  • Pre-heat the oven to 180 degrees fan-forced
  • Cut up the cream cheese and mix in the caster sugar
  • Beat in the Greek Yoghurt until smooth
  • Beat in the 2 eggs
  • Beat in the lemon and vanilla essence
  • Softly mix in the coarsely cut chocolate
  • Spoon the cheesecake mixture onto the biscuit base. You’ll make approximately 15 mini cheesecakes
  • Bake for 18-22 minutes or until firm
  • Let cool and then set in the fridge for at least 4 hours or overnight
  • Serve with your favourite berries. I served them with strawberries.

Thanks to QLKitchen for the inspiration! This dessert was a hit, even demolished by those without a sweet tooth.



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