Steps

1. Line a sieve with double-layered paper towels and pour in 400g Plain Yogurt.
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2. Cover the yogurt with paper towels, place a plate or other weight on top, and drain in the refrigerator for 1-2 hours until you have 200g of yogurt.
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3. Finely crush 9 biscuits (50g) in a bag and transfer to a bowl.
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4. Add 30g melted butter to the crushed biscuits and mix well until combined.
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5. Line a 13cm square pan with plastic wrap. Press the butter-mixed biscuits firmly into the bottom of the pan to form the base.
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6. Cover the pan and chill in the refrigerator to set.
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7. Place 1 cup (140ml) Vanilla Ice Cream in a heatproof container and microwave at 600W for 1.5 to 2 minutes until melted.
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8. In a separate heatproof container, combine 5g Gelatin and 2 tbsp Water and let it bloom for about 5 minutes. Add this to the melted vanilla ice cream container and mix while dissolving the gelatin.
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9. Once the gelatin is dissolved, add 1 tbsp Sugar, 2 tsp Lemon Juice, 5 drops Vanilla Extract, a pinch of Salt, and the strained 200g Yogurt. Mix until smooth. (Key Tip! Adding too much salt can affect the texture, so use just enough to get a subtle salty flavor.)
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10. Pour the cheesecake mixture into the pan over the chilled biscuit base and refrigerate until set.
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11. Once set, carefully lift the cheesecake out of the pan using the plastic wrap and cut into your desired portions.
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