Yvonne Cobb - Battle of the cheesecakes
Yvonne Cobb's lemon cheesecake
- Published
A two-ingredient cheesecake has taken over social feeds promising the comfort of cheesecake flavour with almost no effort. Cook Yvonne Cobb joined BBC Morning Live to put the viral version head to head with her family lemon cheesecake recipe.
The viral two-ingredient cheesecake
This recipe leans on texture rather than baking. Think cheesecake-flavoured yoghurt rather than a classic baked slice. It tastes good, sets overnight, and needs zero equipment.
Ingredients
500g thick Greek yoghurt or Icelandic skyr
8-10 caramelised biscuits
Method
Tip the yoghurt into a bowl or individual pots.
Push the biscuits straight down into the yoghurt until submerged.
Cover and refrigerate overnight.
Spoon to serve once the biscuits have softened and the mixture holds together.
As the biscuits sit in the yoghurt, they absorb moisture and soften. The result feels spoonable and creamy, which gives a cheesecake-style texture without cream or butter.
Yvonne's family lemon cheesecake recipe
If you want a proper slice, this is the one. It is sharp, creamy, and built on a baked biscuit base. Yvonne calls it a lemon flan, which is how her mum always described it.
Serves 6 to 8
Ingredients
For the base
225g digestive biscuits
115g butter, melted
55g plain granulated sugar
For the topping
Zest and juice of 2 lemons
340ml condensed milk
330g cream cheese
Method
Heat your oven to 180C or gas mark 4.
Crush the digestive biscuits until fine.
Melt the butter, then stir in the sugar.
Mix the crushed biscuits into the butter and sugar until coated.
Grease a flan dish or cake tin. Tip in the biscuit mixture and press down firmly.
Bake for 8 minutes to set the base. If you want a no-bake version, chill the base for at least 1 hour instead.
While the base cools, zest and juice the lemons.
Whisk the condensed milk until smooth.
Add the lemon zest, cream cheese, and lemon juice. Blend until fully combined.
Pour the topping over the base and level the surface.
Refrigerate for about 4 hours until set.
To serve
Slice straight from the fridge. The lemon thickens the topping as the juice reacts with the cream, which gives a clean set without baking.
Vegan swaps
You can make this fully vegan. Use vegan digestives for the base. Swap the butter, condensed milk, and cream cheese for vegan versions. The structure and flavour still hold up.
