Instructions

1. 1

   Preheat oven at 180c for 15 mins. Mix together crushed biscuits, butter and honey.

2. 2

   Press down the biscuit mixture into an 8” greased and lined springform pan. Chill for 30mins

3. 3

   In a bowl, whisk together cream cheese and castor sugar.

4. 4

   To that , add cream, condensed milk, vanilla and yoghurt . Whisk everything.

5. 5

   Make a slurry of warm milk and cornstarch .

6. 6

   Add this to the batter and give a final mix.

7. 7

   Pour the cheesecake filling into the biscuit base. Tap a couple of times .

8. 8

   Cover the bottom of the springform pan with 2 sheets of foil.

9. 9

   Water bath: Take a large baking tray . Place the springform pan inside the big tray. Pour hot water into the tray.

10. 10

    Now place the tray in the oven and bake at 160c for 45-50mins ., till the sides are set and the centre is still jiggly.

11. 11

    Switch off the oven and open the oven door . Let it sit in the oven for 30mins.

12. 12

    Let it cool completely at room temp. Refrigerate overnight . Slice it and enjoy!