Lemon, Sultana & Bourbon Yoghurt Cheesecake

Adding strained yoghurt to a cheesecake makes a slightly healthier but still delicious dessert.

Our lemon yoghurt cheesecake recipe is one for the grown ups - boozy from the bourbon soaked fruit, zesty from the lemons and creamy and light from the FAGE Total Yoghurt.

INGREDIENTS
INSTRUCTIONS
SHARE IT:
INGREDIENTS

Serves 12
300g FAGE Total
10 inch sponge slice cut from a shop bought sponge flan case
200g caster sugar
3 lemons, zest
4 tbsp cornflour
3 tbsp sultanas, soaked in bourbon
800g cream cheese
3 eggs
1 tsp vanilla extract

45'-60'
Serves 12
INSTRUCTIONS
  1. Preheat the oven 180°C / 350°F / Gas Mark 4. Line a loose button cake tin and place in the sponge slice.
  2. In a large bowl mix together the sugar, zest, cornflour and sultanas. Beat in the cream cheese and eggs.
  3. Add the yoghurt and vanilla extract and beat until the mixture is smooth. Pour gently over the sponge base.
  4. Sit the tin in a baking tray filled with 2-3mm water to create stem during cooking. Bake for 50-55 minutes until the top is golden.
  5. Leave to cool completely before removing the tin, cut into portions and serve with yoghurt.

Another great dessert recipe using FAGE Yoghurt is Lemon Chocolate Tart

RECIPE COLLECTIONS