Classic New York Cheesecake (Light)

Instructions

1. 1

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

2. 2

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

3. 3

   Melt the light butter in a small saucepan or microwave, then mix it thoroughly with the biscuit crumbs.

4. 4

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

5. 5

   In a large mixing bowl, beat the light cream cheese until smooth. Add the low-fat Greek yogurt, granulated sugar, vanilla extract, and lemon juice. Mix until well combined.

6. 6

   Add the eggs one at a time, beating gently after each addition until just incorporated. Do not overmix.

7. 7

   Pour the cream cheese mixture over the chilled biscuit base and smooth the top with a spatula.

8. 8

   Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still has a slight wobble.

9. 9

   Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

10. 10

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

11. 11

    Carefully remove the cheesecake from the pan, slice, and enjoy your light Classic New York Cheesecake!