Greek Yogurt Cheesecake Recipes

Yogurt cheesecake is absolutely delicious for a lighter dessert option. This easy, lightened-up cheesecake recipe is made with Greek yogurt. The cheesecake has a buttery, graham cracker crust and is topped with fresh strawberry sauce. Hands down, the best yogurt cheesecake I’ve ever eaten!

Greek Yogurt Cheesecake is one of those special desserts that can instantly transform any gathering into a celebration. I’m especially excited to be sharing the recipe with you today because I’m in Kansas City for a most celebratory reason: my baby sister’s bridal shower!

Ingredients
FOR THE GRAHAM CRACKER CRUST:

•  6 tablespoons unsalted butter
•  1 1/2 cups graham cracker crumbs — from about 10 full cracker sheets—be sure to measure!
•  2 tablespoons granulated sugar
•  1/8 teaspoon kosher salt

FOR THE GREEK YOGURT CHEESECAKE:

•  2 cups nonfat plain Greek yogurt — at room temperature
•  16 ounces reduced-fat cream cheese — Neufchatel; do not use fat free, at room temperature
•  3/4 cup granulated sugar
•  3 large eggs — at room temperature
•  1/4 cup all-purpose flour
•  2 teaspoons pure vanilla extract
•  2 teaspoons freshly grated lemon zest — from about 1 large lemon

FOR THE STRAWBERRY SAUCE:

•  1 1/2 tablespoons cornstarch
•  1 pound fresh strawberries — hulled and sliced
•  3 tablespoons granulated sugar
•  Juice of 1/2 lemon

Instructions

1. Place a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a medium, microwave-safe bowl, or melt it on the stove and transfer it to a bowl. Place a 9-inch springform pan on a rimmed baking sheet. Brush a little of the melted butter on the insides of the pan, reserving the rest in the bowl.
2. Prepare the crust: Add the graham cracker crumbs, 2 tablespoons sugar, and salt to the bowl with the melted butter. Stir until evenly moistened, then pour into the prepared pan. With your fingers, press the crumbs into an even layer along the bottom and 1 inch up all sides. Bake for 8 minutes, until the crust is lightly golden and fragrant. Remove the pan from the oven, transfer the springform pan to a wire rack, and let the pan cool to room temperature. (Once the pan has cooled a bit, you can also place it in the refrigerator or freezer to speed along the cooling process). Reduce the oven temperature to 325 degrees F.
3. Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese. Once they are partly combined, add the 3/4 cup sugar and blend until perfectly smooth and blended. Scrape down the bowl then add the eggs, one at a time, blending between each. Once the eggs are incorporated, scrape down the bowl again. Sprinkle in the flour, vanilla extract, and lemon zest. Process until very smooth, creamy, and completely blended, stopping to scrape down the bowl as needed. Pour the batter into the cooled crust and smooth the top. Place the springform pan back on the rimmed baking sheet. Bake at 325 degrees F in the in center of the oven for 45 to 55 minutes, until the cheesecake is set around the edges but 2 to 3 inches in the middle still wiggle a little bit when you move the pan. The center should jiggle like Jell-O but not be moving like a wave.
4. …………………………………

for full instruction please see: www.wellplated.com