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Rich Greek Yogurt Cheesecake

Deliciously Light Rich Greek Yogurt Cheesecake to Savor

This Rich Greek Yogurt Cheesecake is a lightened indulgence that offers creamy decadence without the guilt.
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Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 8 hours
Total Time 9 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Greek
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs You can substitute with crushed digestive biscuits for a gluten-free option.
  • 0.5 cups Butter Melted; use coconut oil for a dairy-free alternative.
  • 0.25 cups Sugar Adjust based on your preferred sweetness level.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use Neufchâtel cheese for a lighter option.
  • 1.85 cups Greek Yogurt Use full-fat plain Greek yogurt for best results.
  • 0.75 cups Sugar Feel free to adjust to taste.
  • 3 large eggs Eggs Ensure they're at room temperature.
  • 1 tsp Vanilla Opt for pure vanilla extract.
  • 2.5 tsp Lemon Juice Always use fresh juice for optimal flavor.
  • 0.5 tsp Lemon Zest Use fresh zest for best results.
For the Strawberry Compote
  • 1.5 cups Strawberries Can substitute with other berries if desired.
  • 2 tbsp Lemon Juice for Compote Fresh juice provides the best flavor.
  • 0.5 tbsp Chia Seeds Ground flaxseed can be a substitute.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Saucepan

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and wrap a 9-inch springform pan in aluminum foil to avoid leaks.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press evenly into the springform pan base and bake for 8 minutes.
  3. Lower the oven temperature to 325°F (160°C). Beat the cream cheese until smooth, then gradually add sugar, Greek yogurt, vanilla, lemon juice, and zest, mixing until smooth.
  4. Incorporate the eggs one at a time, mixing gently to maintain structure, then pour the filling onto the cooled crust.
  5. Place the pan in a larger roasting pan and fill with hot water halfway up the sides of the springform pan.
  6. Bake for 45 to 55 minutes until edges are set and the center has a slight jiggle.
  7. Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour before transferring to the refrigerator for at least 8 hours.
  8. Prepare the strawberry compote by simmering strawberries and lemon juice in a saucepan for 10 to 15 minutes, then stir in chia seeds.
  9. Once chilled, remove the springform pan sides, slice the cheesecake, and top with strawberry chia compote before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Avoid overmixing after adding eggs to maintain the texture. Use a water bath for best results and allow for gradual cooling to prevent cracks.

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