Yogurt Cheesecake
Indulge in the creamy, tangy decadence of Yogurt Cheesecake, a lighter twist on the classic dessert that’s as irresistible as it is easy to make. This luscious treat features a buttery graham cracker crust and a velvety filling made with creamy Greek yogurt, softened cream cheese, and a hint of fresh lemon zest for a refreshing zestiness. Perfectly balanced with vanilla sweetness, this baked cheesecake boasts a smooth texture thanks to its careful preparation and low, even cooking temperature. Ideal for dinner parties or weekday indulgence, it’s best served chilled and pairs beautifully with fresh fruits or a drizzle of your favorite sauce. With a straightforward method and just a few wholesome ingredients, this Yogurt Cheesecake is a delightful addition to your dessert repertoire.
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Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 240 grams plain Greek yogurt
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 teaspoon lemon zest
- 15 grams all-purpose flour
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture has the consistency of wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.
Step 4
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add the yogurt, vanilla extract, lemon zest, and flour to the cream cheese mixture. Beat until well incorporated.
Step 6
Add the eggs one at a time, beating on low speed after each addition until fully combined. Be careful not to overmix, as this can incorporate too much air into the batter.
Step 7
Pour the filling over the chilled crust and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center has a slight jiggle when the pan is gently shaken.
Step 9
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Step 10
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Step 11
Run a knife around the edge of the pan before releasing the springform ring. Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | 1290.4 grams (1290.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4033 |
| Total Fat 257.40g | 330% |
| Saturated Fat 146.00g | 730% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 1244mg | 415% |
| Sodium 2963mg | 129% |
| Total Carbohydrate 354.50g | 129% |
| Dietary Fiber 5.80g | 21% |
| Total Sugars 225.30g | |
| Protein 86.90g | 174% |
| Vitamin D 123IU | 615% |
| Calcium 934mg | 72% |
| Iron 12mg | 67% |
| Potassium 1352mg | 29% |
Source of Calories