Lemon, Sultana & Bourbon Yoghurt Cheesecake

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


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 

  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.