STEAMED LEMON VELVET YOGHURT CHEESECAKE
150g plain biscuits
40g butter, room temperature
1 lemon, zest and juice
200g Greek yogurt
500g cream cheese-softened
pinch of salt
2 egg yolks
Preheat oven to 180C. Prepare 16-18cm spring form tin, line base with baking paper.
Place biscuits into TM bowl and crush 5 sec/speed 6. Set aside.
Place butter into TM bowl and melt, 1 min/100C/speed 2. Add biscuit crumbs and combine 5 sec/speed 5. Press into prepared tin and bake 10 minutes.
Place sugar and lemon zest into clean and dry TM bowl and grate 10 sec/speed 9.
Add yogurt, lemon juice, cream cheese, salt, eggs, yolks and mix 20 sec/speed 5, scrape down sides of bowl and mix further 10 sec/speed 5. Pour mixture over biscuit base.
Tightly wrap tin entirely with aluminium foil with the seam at the base.
Place 1L of water into the TM bowl. Place cheesecake in the Varoma dish, preferably on an egg poaching ring or similar. Steam 55 mins/Varoma/speed 1. Cheesecake will slightly wobble in the centre, but will firm upon chilling, may need additional 15 mins, check water level before recommencing. Place in the refrigerator for 3 hours or until chilled. Serve with additional yoghurt.