Mixed Berry Yoghurt Cheesecake

Method

1. Unroll defrosted pastry, cut a 23cm circle, large enough to line a 20cm loose-base round tart tin. Line the base of the tin with baking paper then gently press the pastry into the base and sides of the tin. Allow a little extra pastry to sit ½ cm above the rim of the tin. Place another sheet of baking paper over the pastry and fill to the top of the tart with pie weights (you will need approx. 600g worth of pie weights or chickpeas will suffice). Bake in a preheated oven for 20 minutes. Remove from oven and lift out the pie weights. Return to oven for a further 5 minutes to brown the base of the tart.
2. Meanwhile, place cream cheese, yoghurt, egg, sugar and vanilla extract in a small bowl of a stand mixer and beat on low for a minute, slowly increase speed to medium-high and mix for another minute or until the mixture is light and smooth.
3. Transfer the cheesecake mixture into the pie tin and spread with the berries. Reduce oven temperature to 180°C (160°C fan-forced) and bake for 20 minutes or until the filling has just set. When cool enough to handle transfer to a wire rack and allow the cheesecake to cool completely before decorating with extra berries.
4. Store in the fridge for up to 3 days, if it lasts that long!
5. Note: Leftover pastry can be used to make sugar cookies. Simply gather the pastry and flatten into a 5mm thick rectangle. Sprinkle the middle with 2 teaspoons sugar and roll up into a log. Slice the log into 1cm thick rounds and flatten each slightly. Bake at 200°C (180°C fan-forced) for 12-15 minutes or until golden. Cool on a wire rack completely. Store in an airtight container in the fridge and serve alongside a cup of tea or coffee.