oven baked cheesecake

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THE EXPERIENCE

traditional

contemporary

Level of difficulty

Time needed 130 minutes

INGREDIENTS

FOR THE BASE

300 g flour

150 g sugar

130 g cow butter

2 eggs

1 sachet of baking powder

1 vanilla

FOR THE FILLING

1 kg DODONI Strained Yoghurt

200 g granulated sugar

2 sachets of corn flour

125 ml DODONI milk

Juice and zest of 1 lemon

2 eggs

PREPARATION

Sift the flour into a bowl and add the baking powder and vanilla.

Allow the butter to sit at room temperature to soften and then cut it into small pieces in the flour.

EXECUTION

Add the sugar and start kneading the dough by working the butter into the flour until it resembles wet sand. Add the eggs and continue kneading until you have a soft dough. Wrap it in cling film and refrigerate for 30 minutes. After 30 minutes take the dough out of the fridge, place it between 2 sheets of baking paper and roll out. Lay the dough in a springform pan (28 cm) and press it firmly against the sides as well. Add all the ingredients for the filling in a bowl.

Mix all the ingredients together with a mixer for 5 minutes and pour the filling in the pan. Preheat oven to 175 ^oC and bake for 1 hour and 10 minutes, or until golden brown on top. Let cool at room temperature for 3 hours before serving.

oven baked cheesecake