Adapted for the medium sized silicon (19cm x 4cm)


200g Crushed Digestives or ginger nut biscuits

500g cream/curd cheese

100g sugar

2 eggs

100ml yoghurt or double cream

2 dtsp. flour

1 tsp lemon juice

Pinch salt


Line base of greased baking tin with short crust pastry or sponge cake or biscuit crumbs mixed with melted butter.

Beat eggs and sugar until thick and creamy.  Beat together cream cheese, flour, salt, lemon juice and yoghurt.  Combine both sets of ingredients and beat together.  Pour into prepared tin and bake in moderate oven (160°C for a fan oven or mark 4 in the motorhome) for 40-50 minutes until it still has a slight wobble in the middle but not too much.  (In the motorhome 15, 15, 10, 10). The top of the cheese cake should not be brown but it may well split.  Place on a rack to cool.