Creamy Greek Yogurt Cheesecake Recipe
This creamy Greek yogurt cheesecake is the perfect balance of tangy and sweet, with a rich texture and a buttery graham cracker crust. It’s a lighter yet indulgent twist on the classic cheesecake—ideal for any occasion!
Why You'll Love This Recipe
- Healthier Alternative: Uses Greek yogurt for a lighter, protein-rich cheesecake.
- Rich & Creamy Texture: Combines cream cheese and yogurt for the perfect balance.
- Perfect for Any Occasion: Great for birthdays, holidays, or casual get-togethers.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups full-fat Greek yogurt
- 16 oz (2 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ cup lemon juice (optional, for a tangy twist)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of the springform pan to form an even crust.
- Bake for 10 minutes, then let it cool completely.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt and sugar, then mix until fully incorporated.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, cornstarch, and lemon juice (if using) until smooth.
Step 3: Assemble and Bake
- Pour the filling over the cooled crust, smoothing the top.
- Place the springform pan inside a larger baking pan and fill it with hot water (water bath method) until it reaches halfway up the sides.
- Bake for 55-65 minutes, until the center is set but slightly jiggly.
Step 4: Cool and Refrigerate
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Remove from the water bath and let it cool to room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Tips for the Perfect Cheesecake
✔️ Use full-fat Greek yogurt for the creamiest texture.
✔️ Bring ingredients to room temperature before mixing to avoid lumps.
✔️ Don’t overmix to prevent air bubbles and cracks.
✔️ Use a water bath for even baking.
✔️ Refrigerate overnight for the best flavor and texture.
Serving Suggestions
This Greek yogurt cheesecake pairs beautifully with:
- Fresh berries (strawberries, raspberries, or blueberries)
- A drizzle of honey or caramel sauce
- A sprinkle of chopped nuts or shredded coconut
Storage and Freezing Instructions
- Refrigeration: Store in the fridge for up to 5 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
1. Can I use low-fat Greek yogurt?
Yes, but full-fat Greek yogurt gives a creamier texture and better flavor.
2. What can I use instead of graham crackers?
Try digestive biscuits, vanilla wafers, or Oreo cookie crumbs.
3. Can I make this cheesecake without a water bath?
A water bath helps prevent cracks, but if you skip it, place a pan of hot water on the rack below while baking.
Final Thoughts
This healthy Greek yogurt cheesecake is a delicious, guilt-free dessert that doesn't compromise on taste. Whether for a special event or a weekend treat, it’s sure to impress!
⏳ Prep Time: 15 minutes
⏳ Cook Time: 55-65 minutes
⏳ Chill Time: 4+ hours
Give this Greek yogurt cheesecake a try and let me know how it turns out in the comments! If you loved this recipe, share it and follow my blog for more delicious desserts!
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