Delightful Yoghurt Birthday Cheesecake

1Preheat your oven to 160°C (320°F).

2In a food processor, crush the digestive biscuits (200 g) until they resemble fine crumbs. Add the melted butter and mix until combined.

3Press the biscuit mixture into the bottom of a 9-inch springform pan to form a firm base. 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 (250 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), lemon zest, and lemon juice until fully incorporated.

6Pour the cheesecake mixture over the cooled biscuit base in the springform pan. Smooth the top with a spatula.

7Bake in the oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

8Remove 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.

9Before serving, top the cheesecake with mixed berries (200 g) and garnish with fresh mint leaves. Slice and enjoy your delightful yoghurt birthday cheesecake!