Raspberry Yoghurt Cheesecake

Made this cake for both my lovely mummy & mom In-Law, since both their birthday falls in
the month of July. Had a simple BBQ together with both side families. Happy times. =)
An I got this recipe from Yogurt Cheesecake & Orange Shortbread .
I modify it a little. ^^

Preheat oven to 218 degrees celcius (425 degrees fahrenheit)
Wrap the bottom & sides of an 8" baking pan with aluminium foil & set aside.


Base:
150g of Mcvities Digestive Biscuits
75g melted butter

~ Crush biscuits & mix with melted butter until well combined.
Press evenly onto the base of prepared baking pan. Let it set in the refrigerator.

Like so

Filling:

250g cream cheese

1 cup of sugar

5 large eggs

180g, 1 1/2 cup Pauls all natural yoghurt

2 teaspns vanilla extract

3 tblspns flour

Pinch of salt

Half a jar OR lesser of Chivers Raspberry Jam

~ Beat cream cheese & sugar until fluffy & smooth. Add in eggs

one by one while beating.

Pauls all natural yoghurt.

~ Stir in yoghurt & keep beating.

Vanilla Extract.

~ Add in vanilla extract.

Flour & salt mixture.

~ Then add in the dry ingredient. Mix it well.

Chivers Raspberry Jam

~ Heat jam until not so jelly-ish. Add very little water if the jelly

consistence didn't dissolve.

 

Like so.

~ Put baking pan in another tray.

~ Pour in half of the cheese filling & few drops of raspberry jam.

~ Swirl it around with a fork OR the back of a knife. Pour in the rest

of the cheese filling & few drops of raspberry jam.

~Swirl it again, like so.

~ Fill the tray with warm water.

~ Fill it in until half of the tray. Bake it for 15 minutes, 218 degrees celcius.

Then reduce it to 130 degrees celcius & bake for another hour OR more

until cake is firm. After cooked, leave it at the counter to cool for 30 minutes

OR until cake is cool enough. Refrigerate overnight.

Serve it chill & enjoy.

I guess cracks are inevitable for cheese cakes.

If you dislike the cracks, just spread the raspberry jam in the middle

& pipe whipping cream on the sides (see HERE for the whipping cream).

If you do this, make sure to reduce the sugar in cheese filling to 1/2 cup.

The cake were quite sweet as it is.

Soft & sweet filling with crusty & crunchy base.

Yummy. Glad the moms enjoyed it.