Baked Yoghurt Cheesecake - cooking recipe

Ingredients

Crust
125 g plain sweet biscuits, crushed
60 g butter, melted
1/2 teaspoon ground cinnamon
Filling
500 g cream cheese, softened
1 cup natural yoghurt (greek style)
3 eggs
1/2 cup heavy cream
1/2 cup caster sugar
3 teaspoons lemon rind, finely grated

Preparation

Place crushed biscuits butter and cinnamon in bowl. Mix to combine. Press mixture into base of springform pan. Regrigerate until required.
Place cream cheese in a bowl. Beat until smooth. Add yoghurt, eggs, cream ,sugar and lemon rind. Beat well.
Pour filling into prepared tin. Bake in slow oven (150 degrees C) for 1 hour or until filling is firm.
Cool cheesecake in tin until ready to serve. You can store in fridge.