Birthday Cake Yoghurt Cheesecake

1Preheat your oven to 160°C (320°F).

2In a mixing bowl, crush the digestive biscuits (200 g) into fine crumbs. Add the melted butter and mix until well combined.

3Press the biscuit mixture into the bottom of a 9-inch springform pan to form a crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

4In a large mixing bowl, beat the cream cheese (500 g) until smooth and creamy. Gradually add the Greek yoghurt (200 g) and sugar, mixing until well combined.

5Add the eggs (3 large) one at a time, mixing well after each addition. Stir in the vanilla extract (1 teaspoon) and lemon juice (1 tablespoon) until fully incorporated.

6Fold in the mixed sprinkles (200 g) gently into the cheesecake batter, being careful not to overmix.

7Pour the cheesecake batter over the cooled biscuit crust in the springform pan.

8Bake in the oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

9Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.

10Before serving, decorate the top with fresh fruit and additional sprinkles if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.