Ingredients:

  • 6 oz (170 g) Wholemeal Biscuits or Graham Crackers, finely crushed
  • 2 Tbsp (30 g) Granulated Sweetener (Erythritol or Monk Fruit Blend)
  • 3 Tbsp (45 g) Unsalted Butter or Coconut Oil, melted
  • 32 oz (900 g) Low-Fat Cream Cheese (Neufchâtel style), room temperature
  • 1 cup (240 g) Plain Greek Yoghurt (0% or 2% fat), room temperature
  • ¾ cup (150 g) Granulated Sweetener (Erythritol/Stevia Blend)
  • 3 Large Eggs, lightly beaten, room temperature
  • 1 Egg Yolk (optional), room temperature
  • 1 Tbsp (5 g) Lemon Zest
  • 2 tsp (10 mL) Vanilla Extract
  • 2 Tbsp (15 g) Cornstarch

Instructions:

  1. Preheat the oven to 325°F / 160°C (140°C Fan/Gas Mark 3). Combine the crushed biscuits, sweetener, and melted butter/coconut oil. Press firmly into the bottom of the 9-inch springform pan.
  2. Place the crust in the freezer while preparing the filling. Tightly wrap the base and sides of the springform pan in two layers of heavy-duty foil to prevent water seepage.
  3. In a large bowl or stand mixer, beat the room-temperature cream cheese and Greek yoghurt on medium-low speed until completely smooth and free of lumps (about 3 minutes). Scrape down the bowl frequently.
  4. Gradually add the granulated sweetener, cornstarch, lemon zest, and vanilla extract. Beat only until just combined.
  5. Reduce the mixer speed to low. Add the eggs (and extra yolk) one at a time, mixing only until the yellow streaks disappear. Do not overmix—excess air causes cracks.
  6. Pour the filling mixture over the chilled crust. Gently tap the pan on the counter a few times to release large air bubbles.
  7. Set up the Water Bath (Bain-Marie): Place the foil-wrapped springform pan inside a large roasting tray. Carefully place the tray into the oven, then pour boiling water into the roasting tray until it reaches about halfway up the sides of the cheesecake pan.
  8. Bake for 60–70 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center (about a 2-inch circle) still has a slight wobble.
  9. Cool in Oven: Turn off the oven, but leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling prevents surface cracking.
  10. Carefully remove the cheesecake from the water bath and the foil wrapping. Let it cool completely on a wire rack at room temperature (1–2 hours).
  11. Once cool, cover the pan tightly and refrigerate for at least 6 hours, or ideally overnight, until thoroughly chilled and firm.
  12. Slice: Run a thin, hot knife around the edge before releasing the springform. Wipe the knife clean between slices for a sharp finish.