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Greek Yogurt Cheesecake




Source of Recipe


Sherry and Kamsy


List of Ingredients







Recipe



Even better, it’s unbelievably easy to make. Just throw everything into a food processor and pop it into a springform pan. No water bath.
PS: If you want a thicker cheesecake filling, try doubling the recipe, although you may have to increase the baking time a bit. Just make sure to keep an eye on it in the oven and not over bake it.
* * *Greek Yogurt Cheesecake
adapted slightly from Eat Live Run
Graham cracker crust (recipe below)
2 cups fat free plain Greek yogurt
1/2 cup sugar
pinch of salt
2 eggs
1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
1 T cornstarch
optional: sliced strawberries for garnish
Preheat oven to 350F. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch and pinch of salt and blend again. Pour filling into crust in a 10 inch springform pan, and bake for 35 minutes.
When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.
Let cool then chill for 2-3 hours in the fridge before releasing springform.
Arrange the sliced strawberries over top of the cooled cheesecake and serve.
* * *
Simple Graham Cracker Crust
from Choc. Covered Katie

around 1 1/2 cups graham cracker crumbs (about 10 sheets of graham crackers)
3 tablespoons almond milk

In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into a prepared 10 inch springform pan, and smush down very firmly with your hands or a sheet of wax paper. You don’t need to pre-bake the crust; just pour the filling straight in.
http://www.abakinggirl.com/2013/01/21/greek-yogurt-cheesecake/
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kamsy notes;
The link SherryPA posted is very similar to the recipe I use for a Yogurt Cheesecake, with a couple little differences. I seperate the eggs first and whip the whites to be folded in last, and also add 1 T fresh lemon juice and 4 T. melted butter to the filling, especially if it is very lean yogurt…tho if you are making it w/ yogurt to reduce fat that can be skipped. My recipe is 2x the amount for all filling ingredients (including those I add) in a 10″ springform pan.

No wheat crust
Sure…2 1/2c. ground nuts, 4 T. melted butter, 2-4 T. sugar or sugar substitue…. options: bit of cinnamon, or 2 T. cocoa, or some grated lemon rind. I press it in the bottom of a greased springform, then chill in freezer until the filling is made. Pour the filling over it and bake as usual. Voila!
Depending upon how thick your yogurt is, you may want to add an extra egg for a firmer cake too.