|1 tablespoon granulated sugar||85g granulated sugar|
|5 tablespoons unsalted butter, melted||2 teaspoons lemon juice|
|180g digestive biscuits, broken up||1 teaspoon vanilla extract|
|450g plain Greek yoghurt||2 tablespoons lemon juice|
|250g cream cheese||250g strawberries and blueberries|
|3 large eggs||½ tablespoon chia seeds|
Preheat the oven to 175 C.
Mix butter, sugar and biscuit pieces in a bowl. Stir until thoroughly mixed. Add batter to the bottom of a springform cake tin, press into the bottom and sides of the pan. Bake for 8 minutes and remove from the oven to cool. Wrap edges tightly in foil. Reduce the oven temperature to 160 C.
Beat cream cheese with a hand mixer for 2 minutes. Add Greek yoghurt, granulated sugar, vanilla and lemon juice and beat until completely smooth. Add in eggs one at a time and mix on low speed.
Add cheesecake filling onto pre-baked crust in foil wrapped pan. Place the tin in the bottom of a roasting pan with 3 cm hot water. Transfer to the oven and bake for 50 minutes.
Turn the oven off, open the door and let cheesecake cool in the oven for 1 hour. Cover and refrigerate for 8 hours.
Add berries and juice to a small pan and bring to simmer and cook for 15 minutes. Remove from heat and add in chia seeds. Serve with cheesecake.
Notes: This recipe takes time to complete but we think it’s worth it.