Cheesecake Recipe

Prepare base

Preheat the oven to 175°C (350°F). Lightly grease a 20–23 cm (8–9 inch) springform pan and line the base with parchment paper.

Place the digestive biscuits in a food processor and pulse to fine crumbs. Alternatively, put biscuits in a zip-top bag and crush with a rolling pin until fine.

Melt the butter in a small saucepan or microwave until fully liquid. Stir butter, sugar and a pinch of salt into the biscuit crumbs until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture evenly into the prepared pan, concentrating a slightly higher rim around the edge if you like. Use the base of a measuring cup to compress firmly. Bake the base for 8–10 minutes to set, then remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 160°C (320°F).

Cook quinoa

Rinse the quinoa under cold water using a fine mesh sieve to remove bitter saponins. In a small saucepan combine rinsed quinoa and 250 ml water. Bring to a simmer over medium heat, then cover, reduce to low and cook for 12–15 minutes until water is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool to at least warm (not hot).

While quinoa cools, beat the room-temperature cream cheese in a large bowl with an electric mixer on medium speed until smooth and free of lumps (about 2 minutes). Add the Greek yogurt and beat until combined.

Add the caster sugar, vanilla extract, lemon zest and lemon juice to the cream cheese mixture and beat until sugar dissolves and mixture is smooth.

Beat in the eggs one at a time, mixing just until incorporated after each addition. Stop and scrape down the bowl so there are no streaks.

Sprinkle the cornstarch and a pinch of salt over the mixture and briefly mix to combine. Fold in the cooled cooked quinoa with a rubber spatula, distributing it evenly through the filling without overworking the batter.

Pour the cheesecake filling over the cooled biscuit base and smooth the top with an offset spatula. Tap the pan gently on the counter once or twice to release any large air bubbles.

Bake at 160°C (320°F) for 45–55 minutes. The center should still have a slight wobble when you gently shake the pan. Avoid overbaking to keep the filling creamy. If the top begins to brown too much, place a loose tent of foil over the pan for the last 10–15 minutes.

When done, turn off the oven and crack the oven door open. Let the cheesecake cool gradually in the oven for 1 hour (this helps prevent cracking). Then remove and cool to room temperature on a wire rack.

Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to fully set.

Shortly before serving, warm the strawberry jam with 1 tablespoon water in a small saucepan over low heat, stirring until smooth and pourable. If using store-bought jam that's already loose, simply warm slightly.

Spread the warmed jam evenly over the chilled cheesecake surface. Arrange halved fresh strawberries over the jam if using.

Dust with powdered sugar and scatter a few mint leaves for color if desired. Release the cheesecake from the springform pan, slice with a hot, dry knife (wipe between cuts) and serve chilled.