Preparation Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling and Chilling Time: 1 hour 20 minutes
Total Time: 1 hour 55 minutes
Ingredients:
For the Crust:
5.3 ounces (150 grams) biscuits (digestive or graham crackers)
2.5 ounces (70 grams) melted butter
For the Filling:
8.8 ounces (250 grams) mascarpone cheese
2.8 ounces (80 grams) sugar
4.9 ounces (140 grams) plain yogurt
2 large eggs
25 ml (about 1.5 tablespoons) lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
Crush the biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined.
Press the mixture into the bottom of a greased or parchment-lined baking pan to form an even crust. Set aside.
Make the Filling:
In a large bowl, beat the mascarpone cheese and sugar together until smooth.
Add the plain yogurt, eggs, lemon juice, and vanilla extract, mixing until fully combined and creamy.
Sift in the flour and stir until there are no lumps in the mixture.
Assemble and Bake:
Pour the mascarpone mixture over the prepared crust, spreading it evenly.
Bake at 350°F (175°C) for 20 minutes or until the center is just set but still slightly jiggly.
Cool and Refrigerate:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 1 hour to allow it to fully set.