We used to beg Fernanda, my Italian flatmate to make this super easy and super tasty cheesecake. Everyone was crazy about it back in old times when we used to live altogether in Amman.
This winter I prepared it for my family to bring back good memories and once again remind myself of this great cake.
Thanks Ferna! Hope to see you somewhere around!
Fernanda’s cheesecake (25cm∅)
250 g Digestives
120 g butter
1 spoon sugar
900 g thick Greek yogurt (10% fat), labneh or Philadelphia cheese
250 g sugar
jam of fresh fruit
- Heat oven to 180 C.
- Combine Digestives, melted butter and sugar in food processor. If you don’t have one – transfer cookies into plastic bag, tied it up and crash in your hands. Afterwards add melted butter, sugar and knead it manually. Transfer your dough into baking form and store in fridge for at least 20 minutes.
- In second pot mix yogurt, eggs, sugar, vanilla and stir it well. This cream will be very runny.
- Pour cream over refrigerated biscuit bottom and bake it for 40 to 60 minutes (depending on your oven) until wooden skewer comes out clean.
- After the cheesecake cools down spread some jam on top of it. Refrigerate for additional 10-12 hours.