New York-style yogurt cheesecake with blueberry compote

Name: New York-style yogurt cheesecake with blueberry compote
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 10
Ingredients: Vegetable oil, for greasing; 200 g Hobnobs biscuits; 50 g unsalted butter, melted; 340 g Kri Kri My Authentic Greek Yogurt 10%, at room temperature; 280 g packs Philadelphia Original, at room temperature; 250 g caster sugar, plus 2 tbsp; 5 eggs, beaten; 1 unwaxed lemon, zest; 2 tsp vanilla extract

Cream cheese was invented in New York State way back in the 1800s, and the iconic baked cheesecake (a form of pie, we would argue) was created off the back of it. The addition of yogurt here gives it a slightly lighter note.

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Vegetarian

Serves10
CourseDessert
Prepare45 mins
Cook1 hr 10 mins
Total time1 hr 55 mins
Plusovernight chilling

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Vegetable oil, for greasing
200g Hobnobs biscuits
50g unsalted butter, melted
340g Kri Kri My Authentic Greek Yogurt 10%, at room temperature
3 x 280g packs Philadelphia Original, at room temperature
250g caster sugar, plus 2 tbsp
5 eggs, beaten
1 unwaxed lemon, zest
2 tsp vanilla extract

Blueberry compote

150g frozen blueberries
3 tbsp caster sugar
1 lemon, juice
1 tbsp cornflour

Preheat the oven to 170°C, gas mark 3. Line the bottom of a 23cm springform cake tin with baking parchment and grease the sides with oil. Wrap the base and sides of the tin with 3 layers of foil. In a food processor, pulse the biscuits to a fine crumb. Pour in the melted butter and pulse once more to combine with the biscuits. Tip the mixture into the base of the tin and press firmly with the bottom of a small glass into an even layer. Chill in the freezer while you mix the filling.
Put the kettle on to boil. In a large bowl, use an electric hand mixer to beat together 170g yogurt, the Philadelphia and 250g sugar until smooth (or use a freestanding mixer). Tip in the eggs, lemon zest, vanilla and a pinch of salt, then mix again briefly to combine, taking care not to overmix. Pour onto the chilled biscuit base, then put in a deep roasting tin and transfer to the oven. Carefully pour just-boiled water around the cheesecake, to a depth of 2cm. Bake for 50 minutes-1 hour or until the top is slightly golden; the centre will still be a bit jiggly. Carefully remove the cheesecake tin from the water and set aside to cool.
Just before the cheesecake finishes baking, whisk together the remaining 170g yogurt and 2 tbsp sugar in a bowl. Spread the topping over the cooked cheesecake, then allow it to cool completely. Chill overnight, uncovered: don’t be tempted to cover or it will become soggy.
When ready to serve, tip the blueberries into a pan with the sugar and lemon juice and bring to the boil over a medium-high heat, then simmer for about 5 minutes. Meanwhile, in a small bowl, dissolve the cornflour in 1 tbsp water. Pour the cornflour mixture into the berry mixture and simmer for a further 3-4 minutes or until just thickened; set aside to cool slightly. Carefully remove the cheesecake from the tin, transfer to a serving plate and spoon over the blueberries to serve.

Cook’s tip

Spreading yogurt over the warm cheesecake may seem unusual, but it gives it a silky finish – not to mention covering up any cracks that may have appeared during baking.

Typical values per serving when made using specific products in recipe