Dessert
Greek Yogurt Cheesecake
1 h 15 minServes 10Nutri-Score D€€
D
1 h 15 min
1 h 15 minGreek Yogurt Cheesecake
what you need
Ingredients
graham crackers (finely crushed)Bakery200 g
butter (melted)Dairy80 g
cream cheese (at room temperature)Dairy680 g
Greek yogurt (full-fat, at room temperature)Dairy250 g- granulated sugarPantry200 g
eggs (at room temperature)Other3 pieces- vanilla extractPantry10 ml
lemon juice (freshly squeezed)Produce15 ml- cornstarchPantry15 g
per serving
Nutrition
288kcal
- Carbs
- 27 g
- Proteins
- 6 g
- Fat
- 18 g
what you’ll use
Tools
Springform pan
Mixing bowl ×2
Hand mixer
Oven
step by step
Method
- Step 1
Make the crust
- Mix the crushed graham crackers with the melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the springform pan.
- Step 2
Beat the filling
- Beat the cream cheese and sugar until smooth.
- Add the Greek yogurt, eggs, vanilla extract, lemon juice and cornstarch and mix until just combined and creamy.
- Step 3
Bake the cheesecake
- Pour the filling over the crust and smooth the top.
- Bake at 160 °C until the edges are set and the center still slightly jiggles, no water bath needed.
- Step 4
Cool and chill
- Let the cheesecake cool in the pan, then refrigerate until fully set.