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The Mock Cheesecake

Hey there,
Christmas is coming, and it’s time to think about Christmas desserts. My family used to bake a time-consuming Polish cheesecake. A day before baking the cake, my grandma would buy a box of fresh cottage cheese, which she then ground in a decade-old caster-iron grinder screwed to a table to make it more stable. I sat next to her and watched the whole procedure. Once smooth, the cheese was mixed with other ingredients and baked. The grandma thought that the making of the cheesecake was a challenging craft. I remember anxiously watching it rise slowly while baking. The cramps in my belly intensified the moment that the grandma was just about to open the oven. The cheesecake seemed fragile and prone to fall flat despite all our efforts during the past two days.
I hated it. Needless to say that it took ages to prepare. I couldn’t even eat it the same day! When Fernanda, an Italian friend introduced me to a simplified version of the cheesecake, I was completely sold on it.
A thick greek yoghurt replaced the cheese. The hours of grinding, anxiety and waiting were reduced to 40 minutes and an overnight “layover” in the fridge before the cake “landed” safely on our table. Is a Greek yoghurt cake an actual cheesecake? You may call it a mock cheesecake but it still tastes great!
I’m sharing with you Fernanda’s recipe, which I make over and over again.

The mock cheesecake

12 hr, 30 Prep Time

50 minCook Time

13 hr, 20 Total Time

Save RecipeSave Recipe


  • Biscuit base:
  • 250 g Digestives
  • 120 g butter
  • Filling:
  • 900 g thick Greek yogurt (10% fat) or labneh
  • 3 eggs
  • 200 g sugar
  • 1 tsp vanilla flavor
  • Top:
  • tangy jam: can be raspberry, mulberry or any other jam of your choice


  1. Preheat the oven to 180 C.
  2. Combine Digestives and melted butter in food processor and turn on the pulse mode. If you don’t have a food processor – transfer cookies into a plastic bag, tied it up and crash them manually. Afterwards, add melted butter and knead it.
  3. Transfer the dough to a baking form and refrigerate for about 20 minutes or until the butter becomes solid again.
  4. In a second pot mix yoghurt, eggs, sugar, vanilla and mix it well. The cream will be quite runny.
  5. Pour the cream over a refrigerated biscuit base and bake it for 40 to 60 minutes (depending on your oven) until a wooden skewer comes out clean.
  6. After the cheesecake cools down spread some jam on top of it. Refrigerate for additional 10-12 hours.



2626 cal


185 g


241 g


44 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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