Cheesecake

Ingredients

For the cookie base:

• Digestive biscuits: 200 - 250 g

• Unsalted butter: 100 - 120 g

For the cheesecake filling:

• Cream cheese: 500 - 600 g

• Granulated sugar: 150 - 200 g

• Eggs: 3 - 4

• Yogurt: 100 - 150 ml

• Vanilla extract: 1 - 2 teaspoons

• Lemon juice: 1 - 2 tablespoons

• Cornstarch: 2 - 3 tablespoons

For decoration:

• Fresh raspberries: 10 - 12

• Fresh cranberries: 10 - 12

• Rosemary: 2 - 3 sprigs

• Gingerbread stars (homemade or purchased): 4 - 6

• Tea seasoning: 3- 5g

Instructions

Make the biscuit base

1. Place the digestive biscuits in a food bag and crush them into fine powder with a rolling pin.

2. Melt the unsalted butter in a pan, then pour in the biscuit powder and mix well.

3. Pour the biscuit base mixture into the bottom of the cake mold, press it with a spoon, and refrigerate for later use.

Make the cheese paste

1. Preheat the oven to 160 - 180°C.

2. In a large bowl, use a whisk to beat the cream cheese and caster sugar until smooth.

3. Add the eggs one by one, stirring well after each addition.

4. Add the yogurt, vanilla extract, lemon juice and cornstarch and continue to stir well until the cheese paste becomes smooth.

Bake the cheesecake

1. Pour the cheese paste into the cake mold with the biscuit base and scrape the surface with a spatula.

2. Place the cake mold in a baking tray and add hot water to the baking tray to form a water bath method.

3. Place baking sheet in preheated oven and bake for 45 - 55 minutes, or until cheesecake is set around the edges but still slightly jiggly in the center.

4. Turn off oven and allow cheesecake to cool in oven for 1 - 2 hours, then remove and refrigerate for 4 - 6 hours, until completely set.

Decorating the cake

1. Remove refrigerated cheesecake from pan and place on serving plate.

2. Decorate cake with fresh raspberries, cranberries, rosemary, tea rubs and gingerbread stars.