Greek Yogurt Cheesecake

Saturday, November 01, 2014

In the quest to make every dessert few shades healthier, I chanced upon a recipe of cheesecake with Greek yogurt. Sure, you can replace the tart creamy cheese with protein and probiotic enriched goodness. Just look what we made here...

Now I did double the recipe to make these two, as one was for home and one to go. Perfect!

2 cups plain or vanilla greek yogurt
225 grams softened cream cheese
1 cup of sugar
pinch of salt
Zest of 1 lemon
2 tsp lemon juice
1 tsp vanilla extract
7 large eggs

Zest of 1 lemon
2 cups of graham cracker or cookie crumbs
1/4 cup sugar
2 tbsp melted butter


Make the crust:
1. In a blender, pulse graham crackers, sugar, zest and melted butter.
2. Press this into the bottom of your 8 inch springform pan.
3. Bake for 10-12 minutes on a 350F oven, then cool on a wire rack

4. In a stand mixer, add the cream cheese to further soften, about 2 minutes.
5. Gradually add the sugar and salt, making sure to scrape down the sides.
6. Add the yogurt, vanilla and lemon zest and juice.
7. Add the eggs one at time until thoroughly mixed.
8. Pour this beautiful and healthful batter into the cooled crust.
9. Bake for 1 hour until the sides have pulled away from the pan and the middle is just a tad done.
10. At this point I usually turn off the heat and leave the cheesecake in the oven for another 20 minutes.
11. Remove from the oven and place on a cooling rack.
12. If it still hasn't passed the skewer test, invert a stainless steel bowl to cover the pan, propping it up on the sides so that bit of steam can escape but you are still retaining most of the heat.
13. When cool, cover with plastic wrap then refrigerate for at least 6 hours, or overnight.
14. Serve with your favorite berries.

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