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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Recipe Information
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
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
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.
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.
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.
Add the yogurt, vanilla extract, lemon zest, and flour to the cream cheese mixture. Beat until well incorporated.
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.
Pour the filling over the chilled crust and smooth the top with a spatula.
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.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Run a knife around the edge of the pan before releasing the springform ring. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 364 mg | 16% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 29.4 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
