Classic Light Cheesecake

Instructions

1. 1

   Preheat your oven to 160°C (320°F). Line the base of a 20 cm (8-inch) springform pan with parchment paper.

2. 2

   Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.

3. 3

   Melt the unsalted butter and mix it with the biscuit crumbs until well combined.

4. 4

   Press the biscuit mixture firmly into the base of the prepared pan to form an even crust. Place in the refrigerator to chill while you prepare the filling.

5. 5

   In a large mixing bowl, beat the low-fat cream cheese until smooth and creamy.

6. 6

   Add the low-fat Greek yogurt, granulated sugar, and vanilla extract to the cream cheese. Mix until well combined.

7. 7

   Add the eggs one at a time, mixing gently after each addition. Do not overmix.

8. 8

   Stir in the lemon juice until just incorporated.

9. 9

   Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.

10. 10

    Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly wobbly.

11. 11

    Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.

12. 12

    Remove from the oven and refrigerate for at least 4 hours, or overnight, before serving.

13. 13

    Carefully remove the cheesecake from the pan, slice, and enjoy your Classic Light Cheesecake!