Yield: 4x200 ml bottles
50g Marie biscuits
20~30g unsalted butter, melted*
* as the biscuit crust is held in a bottle, so you can use 20g instead of 30g of butter if you want to avoid unwanted calorie.
125g cream cheese, thaw to room temperature
40g caster sugar
1 tsp lemon juice
Some lemon zest
1/2 tsp vanilla extract
1 tsp plain flour, 3g
1 egg, about 55g
25g Greek yogurt
Directions1. Crush biscuits into fine crumb using a rolling pin. As the individual packaging of the biscuits was quite durable, I could crush the biscuits within the bag without having to transfer to another bigger plastic bag.
After the baking ends, keep the oven door slightly ajar, and let the cheesecakes cool down for about 30 to 45 minutes in the oven.
6. Transfer the cheesecake to a cooling rack to cool down to room temperature.
You may take about 20g of strawberry jam and mix it with about 1~2 tsp of warm water,
and pour it over the top of the cheesecake.
Cover with lids.
And refrigerate for about 3 hours or overnight.