Last year I baked this cake for my husband’s birthday at the end of May, and it was so good that it has become one of our favorite cakes.
When I was little I was basically running away of anything that had cheese, even if it was just on the name. I didn’t like it. Even if I hadn’t tried it.
Today it’s not that I’m a fan of anything cheese, but I have come to peace with it. And I absolutely LOVE a good cheesecake.
This recipe is very easy to follow and put together. It doesn’t take much time either, although it is better if cooked for the next day so the cake rests in the fridge overnight. I wouldn’t blame you if you couldn’t resist the temptation and eat some when it cools off, though! Haha
For this recipe you will need the following ingredients:
We are going to start with the base of the cake: the cookie dough. Crash the crackers using a food processor (easy and fast way) or with your hands. Melt the butter and mix it with the crackers. Put the mix in a round baking pan (20-24cm diameter) and press onto bottom. Leave in the freezer while we prepare the cake mix.
In a bowl, mix cream cheese with sugar, greek yoghourt, vanilla, lemon juice and flour until you have a cream. Incorporate the eggs, one by one, without mixing too much.
Pour this mix into the cookie dough and bake 10 minutes at 200ºC (420ºF), then drop to 90ºC (200ºF) for 30 more minutes. Let cool in the oven for a few hours and then leave in the fridge for a couple of hours (you can leave it overnight too).
Before eating it, put the marmalade on top of the cake.