Honey Orange Yogurt Cheesecake, Fresh and Cheerful Without Long Baking

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• 150 grams digestive biscuits
• 70 grams unsalted butter, melted
• 300 grams cream cheese, room temperature
• 200 grams thick plain yogurt
• 80 grams honey
• 50 grams granulated sugar
• 2 eggs
• 2 tbsp cornstarch
• 60 ml sunkist or juicing orange juice
• 1 tbsp grated orange zest
• 1/2 tsp vanilla powder
• 1/4 tsp salt
• to taste fresh orange slices for topping

👩‍🍳 Instructions

1. 1 Crush the digestive biscuits into fine crumbs, either using a food processor or by placing them in a plastic bag and rolling over them. Mix with melted butter until evenly combined and the texture resembles wet sand.
2. 2 Pour the biscuit mixture into the bottom of a round 18-20 cm (7-8 inch) pan lined with parchment paper. Press down evenly with a spoon or the bottom of a glass until firmly packed. Keep in the fridge while you prepare the next steps.
3. 3 Preheat the oven to 160°C (320°F). Prepare a larger pan for the water bath method so the cheesecake bakes evenly and doesn't crack.
4. 4 Beat the cream cheese with a mixer on low speed until smooth and lump-free, about 2 minutes.
5. 5 Add the plain yogurt and honey, and beat again until evenly combined and smooth.
6. 6 Add the granulated sugar, vanilla, and salt, and beat briefly until well blended.
7. 7 Add the eggs one at a time, continuing to beat on low speed; don't overmix so you don't incorporate too much air.
8. 8 Add the orange juice, orange zest, and cornstarch. Gently fold with a spatula until the batter is smooth and silky.
9. 9 Pour the batter over the cooled biscuit crust. Smooth the surface with a spatula.
10. 10 Wrap the outside of the pan tightly with aluminum foil so water doesn't seep in, then place it in a larger pan filled with hot water reaching halfway up the sides of the cheesecake pan.
11. 11 Bake for 55-65 minutes until the edges are set but the center still jiggles slightly when shaken. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.
12. 12 Remove from the oven, let cool at room temperature, then refrigerate for at least 4 hours or overnight so the texture sets perfectly.
13. 13 Before serving, garnish with fresh orange slices on top. Cut with a knife dipped in warm water for clean, neat slices.

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📊 Nutrition Facts / serving

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