Bring the oven temperature up to 325°F, or 160°C.
Prepare a 7-inch (18 cm) springform pan by greasing the base and lining it with parchment paper.
Second, if you want to, make the crust:
In a bowl, mix the crushed graham crackers, melted butter, and sugar.
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Firmly press the mixture into the bottom of the pan that has been prepared.
Remove from oven and let to cool for 8 to 10 minutes.
Step 3: Incorporate the Filling:
Combine the sugar and mascarpone cheese in a large bowl and whisk until combined.
Whisk in the eggs, plain yogurt, lemon juice, and vanilla essence. Whisk until well blended.
Mix in the flour by sifting it in and gently folding it in. To avoid fractures, be careful not to overmix.
4. Put the Center of the Cheesecake:
If using, pour the filling over the crust after it has cooled. Use a spatula to even out the surface.
Step 5: Cook
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In a bigger baking dish, set the springform pan. To make a water bath, fill the dish halfway with boiling water and add the springform pan.
Fifty to sixty minutes in the oven should do it, or until the sides are firm and the middle is just little jiggly.
6. Refresh and Relax:
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Once the cheesecake has cooled to room temperature, take it out of the oven and place it in the water bath.
Let it chill in the fridge for at least two hours, preferably all night.
7. Bring to the table:
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