Prepare the batter

• Whisk the Greek yogurt with the eggs until smooth.
• Add the tapioca flour, lemon zest and lemon juice and whisk until fully combined and lump-free.

Fill the pan

• Line a springform pan with baking paper.
• Pour in the batter and smooth the surface.

Bake

• Bake in a preheated oven at 170 °C until set with a slight wobble in the centre.

Cool and chill

• Turn off the oven and leave the cheesecake inside with the door ajar.
• Cool completely, then refrigerate until firm before slicing.