Classic cheesecake

Step 1/10

• 6 sheets gelatin
• 150 ml water

• bowl

Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

Step 2/10

• 150 g oat cookies

• freezer bag
• rolling pin

Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

Step 3/10

• 100 g butter

• small pan
• large bowl
• spatula

Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.

Step 4/10

• round baking form

Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

Step 5/10

• 3 tbsp lemon juice
• 1 vanilla bean
• 300 g yogurt
• 525 g cream cheese

• whisk or handmixer with beaters
• large bowl
• knife

Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.

Step 6/10

• 75 g sugar

• whisk
• small saucepan

Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.

Step 7/10

Quickly add gelatin to the cream cheese mixture. Stir well to combine.

Step 8/10

Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

Step 9/10

• cake platter
• knife

Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.