Papa G’s baked lemon cheesecake is a favourite of my husband’s. I need to concoct a vegan alternative!
150g digestive biscuits
75g unsalted butter, melted
600g full-fat soft cheese
150g caster sugar
150g tub Greek yogurt
1 1/2 tsp vanilla extract
3 large organic, free range eggs
finely grated zest of 2 lemons, juice of 1
raspberries to garnish
Heat oven to 120°C/100°C fan/gas and line the base of a 20cm/ 8 inch round springform tin with grease-proof paper.
Process the biscuits in a food processor or crush in a food bag using a rolling pin or spoon and then add the butter.
Press the biscuits into an even layer with your hand into the base of the cake tin and chill in the fridge.
In a separate bowl, use an electric/hand whisk to beat the soft cheese with the sugar.
Next, beat in the yoghurt with the vanilla essence then the eggs one at a time.
Add in the lemon zest and lemon juice and beat into the mixture.
Remove from the biscuit base from the fridge.
Place the cheese mixture over the biscuit base and smooth over with a spatula or back of a spoon.
Bake for 45 minutes. Turn off the oven and leave the cake inside for another 60 minutes.
Cool at room temperature and refrigerate overnight.
To serve, remove from the tin and garnish with raspberries.