I’ve obviously documented my love for cupcakes here, here, and here however I also worship all forms of cheesecake. I think cheesecake is the perfect dessert to bring to a party or to serve at your next dinner shindig because I have yet to meet someone who doesn’t like cheesecake (and those that don’t like cheesecake have never actually tried cheesecake, trust me).




- 3 cups / 250 gr Shortbread cookie crumbs
- 1/2 cup / 100 gr sugar
- 1/2 cup / 1 stick / 120gr unsalted butter, melted
- 2 1/2 lbs / 40 oz. / 1140 gr cream cheese, room temperature
- 1 1/3 cup / 300 ml sweetened condensed milk
- 3/4 cup / 150 gr sugar
- 4 Tbsp / 30 gr all purpose flour
- 4 eggs
- 1 egg yolk
- 4 tsp. / 20 ml pure vanilla bean paste
- 2 1/2 cups / 20 oz / 490 gr plain greek yogurt
- 2 Tbsp. / 25 gr. sugar
- 1 tsp. / 5 ml pure vanilla bean paste
- 12 oz / 350 gr. your favorite fruit jam - I used black berry jam (I prefer a less sweet jam because the cake is quite sweet already)
- Raspberries to decorate
- Preheat the oven to 220ºC/430ºF.
- Line the bottom of your 10 inch springform pan with parchment paper and spray with non-stick cooking spray and set aside.
- Add the cookie crumbs, sugar and melted butter to a food processor and pulse until combined. You can also just mix everything in a bowl until thoroughly combined.
- Press the cookie crumbs into the spring-form pan to form the cookie crust base and set aside.
- Add the cream cheese to the bowl of your stand mixer and use the paddle attachment. Beat on lowest speed until the cheese is creamy and lump-free.
- Add the condensed milk, sugar, and flour and mix until just incorporated on the lowest speed.
- Add all of your eggs and yolk to a bowl and beat and then add to the cheesecake mixture and mix until just incorporated.
- Add the vanilla paste and mix.
- Add the cheesecake mixture to the spring-form pan and bake for 15 minutes at 220ºC/430ºF.
- Lower the oven temperature to 110ºC/ 230ºF and bake for another 40 to 50 minutes until the centre is just set.
- Mix all the ingredients in a bowl until smooth and set aside.
- Increase the oven temperature to 180°C/350ºF and spread the yogurt topping to cheesecake after the initial hour and 5 minute cooking time.
- Bake for an additional 8 to 15 minutes until the topping is set (I had to bake for 15 min. but start checking on it at 8 minutes).
- Turn off the oven and leave the oven door ajar and let the cheesecake sit in the oven for 1 hour.
- Remove cheesecake and let cool completely before refrigerating overnight.
- Spread the fruit jam and decorate the cheesecake with raspberries before serving. I suggest you either refrigerate the whole cake again or bring the whole cake to room temperature before serving.
- - The cooking time doesn't include the hour the cheesecake sits in the oven after it's been baked.
- - You should make this cheesecake the day before and refrigerate.

Now go and cheesecake on!