250 gr digestive biscuits for the base
80 gr coconut oil for the base
1200 gr DODONI authentic Greek yoghurt 8%, at room temperature
300 gr sugar
2 tsp lime juice
3 vanilla or 3 tsp vanilla extract
6 eggs and 2 yolks
200 gr strawberry jam
Preheat oven to 160°C. Mix biscuits and coconut oil in a blender. Cover a 28cm pan with baking paper. Use a detachable pan with high rim so you can take the cheesecake out of the pan easily. Spread mixture on the bottom of the pan and bake for 13 minutes. Remove from oven and let it cool down.
Preheat oven to 230°C. Mix yogurt for 2-3 minutes in a bowl. Slowly add sugar and mix for 2-3 minutes on medium/high speed. With a spatula clean all sides of the bowl. Add salt, lemon juice and vanilla. Add 2 yolks and mix on slow speed. Again, with a spatula clean the bowl. Add the eggs, one by one and put mixture in the pan. Put it in the oven, bake for 10 minutes and without opening the oven lower the temperature to 100°C and continue baking for 1,5 hours.Remove from the oven and let it cool down. Top with strawberry jam and serve.