Preparation Steps
1
- Toss the cookie crumbs into the melted butter in a mixing bowl.
2
Reserve 1 tablespoon of the mixture for the topping.
3
Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan.
4
Chill until its ready for use.
5
- Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth.
6
Add yogurt and eggs, beating until just blended.
7
Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
8
- Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs.
9
Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set.
10
Turn oven off.
11
Leave the cake with the oven door ajar for 1 hour.
12
Cool completely and chill at least 4 hours or overnight until firm.