Easter Delight Yoghurt Cheesecake

1.Preheat your oven to 160°C (320°F).

2.In a mixing bowl, crush the digestive biscuits into fine crumbs. Add the melted butter and mix until well combined. Press the mixture firmly into the base of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.

3.In a large mixing bowl, combine the Greek yoghurt, cream cheese, icing sugar, and vanilla extract. Mix until smooth and creamy.

4.Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest and lemon juice, and mix until fully incorporated.

5.Pour the cheesecake mixture over the cooled biscuit crust in the springform pan. Smooth the top with a spatula.

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

7.Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight for best results.

8.Before serving, top the cheesecake with mixed berries and garnish with fresh mint leaves. Slice and enjoy your Easter Delight Yoghurt Cheesecake!