Baked Yogurt Cheesecake

Method

For the crust:

1) In a bowl, stir together the biscuit crumbs and butter until it gets a texture like wet soil.
2) Press onto the bottom of a greased 6-inch spring-form pan/cake ring/a deep glass dish.
3) Freeze for 5 minutes.

For the filling:

1) In a large bowl, add the thick Hung yogurt, condensed milk, cornstarch and vanilla extract/saffron.
2) Whisk it until it becomes uniform.
3) Preheat oven at 180ºC.
4) Pour over the crust and bake at 180ºC for 20 mins, or until fully set around the edges and slightly jiggly in the center.
5) Let it cool at room temperature for an hour.
6) Chill in the fridge overnight.
7) Once chilled completely, decorate and serve!

Pro Tips

– Measure the hung yogurt after the water has drained for at least 12 hours.
– Serve with caramel sauce to enhance the taste.