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Delightful Greek Yogurt Cheesecake Recipe

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Greek Yogurt Cheesecake is a lighter, creamier version of the traditional cheesecake, incorporating tangy Greek yogurt into the filling. It delivers all the rich and indulgent flavor you love, with a bit less sweetness and a lot more depth, making it the perfect balance of creamy, tart, and delicious.

 

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 cups plain Greek yogurt (full-fat or 2%)
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (optional, helps with stability)
  • 1 tablespoon lemon juice (optional, for added flavor)

For the Topping (Optional):

  • Fresh fruit (berries, mango, etc.)
  • Whipped cream or Greek yogurt (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 325°F (165°C). Grease or line a 9-inch springform pan with parchment paper.
  2. Prepare the Crust:
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
    • Press the mixture into the bottom of the prepared pan to form a firm crust. Bake in the preheated oven for about 8–10 minutes, or until golden brown. Set aside to cool while you prepare the filling.
  3. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and Greek yogurt together until smooth and creamy, about 2–3 minutes.
    • Add the sugar, eggs, and vanilla extract, beating until fully combined. Scrape down the sides of the bowl to ensure everything is well mixed.
    • If using, add the flour and lemon juice, then mix again until just combined.
  4. Bake the Cheesecake:
    • Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
    • Bake at 325°F (165°C) for about 50–60 minutes, or until the center is almost set (it should have a slight wobble).
    • Turn off the oven and leave the cheesecake inside for another hour with the door ajar to cool gradually. This helps prevent cracks from forming.
  5. Cool and Chill:
    • Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight. This will help the flavors meld and the texture set.
  6. Serve:
    • Before serving, top with fresh fruit, a dollop of whipped cream, or extra Greek yogurt if desired.

Notes

  • For a gluten-free version, substitute the graham cracker crust with a gluten-free alternative or crushed nuts.
  • You can add a swirl of fruit compote or caramel sauce to the filling before baking for an added flavor twist.
  • If you prefer a denser cheesecake, you can add a little more cream cheese and reduce the Greek yogurt slightly.

Keywords: Greek Yogurt Cheesecake, healthier cheesecake, Greek yogurt dessert, creamy cheesecake, easy cheesecake, no-crack cheesecake, lighter cheesecake recipe, Greek yogurt recipes, homemade cheesecake.

Find it online: https://inqelab.com/delightful-greek-yogurt-cheesecake-recipe/