Vanilla cheesecake

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 160 °C. Line the base of a 20 cm springform pan, 7 cm deep. Wrap the outside in two layers of heavy-duty foil, leaving no gaps.

2. 02

   Crush the cookies, mix with the butter, and press firmly into the base. Refrigerate while you make the filling.

3. 03

   Mix the cream cheese and sugar on low speed until smooth. Add the yogurt, cornstarch, vanilla, and lemon juice, then mix in the eggs one at a time without beating in too much air.

4. 04

   Pour over the base. Place the pan in a deep roasting dish and pour hot water into the dish halfway up the sides of the cake pan. Bake for 55 to 60 minutes, until the edges are firm and the center jiggles gently like gelatin.

5. 05

   Turn off the oven and leave the cheesecake inside with the door slightly open for 60 minutes. Carefully remove from the water bath, unwrap the foil, and cool on a rack for another 60 minutes.

6. 06

   Cover and refrigerate for at least 6 hours before unmolding. Run a thin knife around the edge and slice with a warm knife. Keep refrigerated and eat within 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.