Greek Yogurt Vanilla Espresso Cheesecake
User Reviews
5
Greek Yogurt Vanilla Espresso Cheesecake
Description
This cheesecake starts with a crust of finely processed Oreo cookie crumbs combined with melted unsalted butter, pressed evenly into a 9-inch springform pan. After chilling the crust, the filling is prepared by blending softened cream cheese, Greek yogurt, sugar, instant espresso powder, vanilla bean paste, fresh lemon juice, and salt until smooth.
Gelatin is softened with cold water, then dissolved over a warm water bath and incorporated carefully into the cheesecake mixture to help it set firmly when refrigerated. The mixture is poured over the chilled crust and refrigerated overnight or for at least 6 to 8 hours.
The resulting cheesecake is creamy and dense with bright flavor notes of espresso and vanilla. The chocolate crust provides a complementary richness and texture contrast. This dessert is served chilled and can be dusted with cocoa or espresso powder and garnished with chopped dark chocolate pieces for presentation and added texture.
Ingredients
chocolate crust
- 6 tablespoons butter melted, unsalted
- 20 Oreo cookies
vanilla espresso cheesecake
- 2 teaspoons powdered gelatin 1 packet
- 2 cream cheese 8-ounce blocks, softened
- 1 1/2 cups yogurt 2% or full-fat, plain, Greek
- 3/4 cup sugar
- 3 tablespoons instant espresso powder
- 1 tablespoon vanilla bean paste
- 1/2 lemon juiced
- 1/2 teaspoon salt
- cocoa powder or espresso powder, for dusting
- dark chocolate chopped, for stopping
Instructions
chocolate crust
- Place the cookies in a food processor and pulse until crumbs remain. Stream in the butter and run the processor, scraping down the sides if needed, until all the crumbs are moistened. Press the cookie crumbs into a 9-inch springform pan and put it in the fridge while you make the filling.
espresso cheesecake
- Place the gelatin in a heatproof bowl with 1 1/2 tablespoons cold water. Let it sit for 5 to 10 minutes and soften.
- In the bowl of your food processor, blend the cream cheese, yogurt, sugar, espresso powder, vanilla paste, lemon juice and salt. Scrape down sides, making sure the mixture is smooth.
- Heat a 1/2 inch of water in a skillet and place the bowl of gelatin in the water. Whisk the gelatin until it dissolves. Very carefully pick up the bowl (using a towel or potholders!) and drizzle the gelatin into the food processor and blend it up well.
- Pour the mixture into the oreo crust. Refrigerate overnight, or for at least 6 to 8 hours.
- To serve, top with a dusting of cocoa powder or espresso powder and chopped chocolate.
Notes
- This recipe is slightly adapted from Bon Appetit via Epicurious, maintaining the essential flavors and texture.
User Reviews
Overall Rating
5
You'll Also Love
