Healthier Greek Yogurt Cheesecake
User Reviews
4.9
Healthier Greek Yogurt Cheesecake
Description
The cheesecake consists of a crust made from graham cracker crumbs, melted butter, and sugar pressed into a springform pan and pre-baked. The filling combines room temperature cream cheese, Greek yogurt, granulated sugar, eggs added one at a time, vanilla extract, and lemon juice, mixed until smooth but not overmixed. Baking in a water bath helps maintain moisture and prevent cracking, yielding a creamy, dense texture.
The use of Greek yogurt reduces the overall fat and adds a subtle tang, balanced by sugar and lemon juice for brightness. The berry compote made from blueberries, strawberries, lemon juice, and optional chia seeds offers a fresh and slightly thickened topping to complement the rich cheesecake.
Room temperature ingredients are emphasized for smooth mixing, and the cheesecake can be prepared a day ahead and kept chilled. Adjusting sugar amounts can balance tartness depending on the yogurt variety used.
Ingredients
for the crust
- 1 ½ cups graham cracker crumbs gluten-free if needed (about 10-11 sheets)
- 5 tablespoons butter melted, unsalted
- 1 tablespoon granulated sugar
for the filling
- 2 cream cheese 16 ounces, room temperature (low fat or regular, blocks
- 1 ¾ cups yogurt room temperature (2% preferred, plain, Greek
- 2/3 cup granulated sugar
- 3 egg large
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
Simple Berry Compote
- 1 ½ cups strawberry or mix with raspberries
- 1 ½ cups Blueberry or mix with raspberries
- 2 tablespoons lemon juice
- 1/2 tablespoon chia seeds optional but thickens the mixture
Instructions
- Preheat oven to 350ºF, prepare water bath pan and wrap 9" springform pan tightly with foil; set aside.
- Make crust: In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into the bottom of 9" springform pan – use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF
- Make cheesecake filling: Meanwhile prepare the cheesecake filling. Using the paddle attachment of a stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth. Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as last egg is incorporated.
- Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1" hot water.
- Bake: Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm.
- Cool: Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.
- Make berry compote: For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake.
Notes
- Use Greek yogurt with moderate fat (2% or full-fat) to avoid excessive tartness.
- Ensure all filling ingredients are at room temperature to achieve a smooth batter without lumps.
- Adjust sugar quantity based on yogurt tartness or if using flavored yogurt.
- The cheesecake can be made a day ahead and refrigerated until serving.
- The water bath baking method helps prevent cracks and provides a creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 187kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 66mg | 22% |
| Sodium | 201mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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