Here is an Easy Yogurt Cheesecake Recipe Ever that you can make at Home. Yogurt cheesecake is a delightful twist on the classic cheesecake recipe. It combines the creamy richness of traditional cheesecake with the tangy flavor and light texture of yogurt. The addition of yogurt not only enhances the taste but also adds a subtle tartness and a refreshing element to the dessert.
The crust of the yogurt cheesecake is typically made from graham cracker crumbs mixed with melted butter, creating a buttery and slightly crunchy base. This provides a nice contrast to the smooth and creamy filling.
The filling is a blend of cream cheese, Greek yogurt, sugar, eggs, vanilla extract, and lemon zest. The cream cheese provides a rich and creamy texture, while the Greek yogurt adds a tangy flavor and helps to lighten the overall consistency of the cheesecake. The sugar sweetens the dessert, and the eggs help to bind the ingredients together while providing structure.
The lemon zest adds a subtle citrus aroma and brightens the flavors of the cheesecake. It complements the tanginess of the yogurt and adds a refreshing note to the overall taste.
Once the cheesecake is baked to perfection, it is allowed to cool gradually in a water bath to prevent cracking. After chilling in the refrigerator for several hours or overnight, the cheesecake firms up and becomes sliceable.
Yogurt cheesecake can be enjoyed on its own or topped with fresh berries, fruit compote, chocolate ganache, or a drizzle of caramel sauce. The possibilities for garnishes are endless, allowing you to customize the dessert to your liking. So, here’s a recipe for a delicious yogurt cheesecake:
Ingredients:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 3 cups of cream cheese, softened
- 1 cup of plain Greek yogurt
- 1 cup of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
- Fresh berries for garnish (optional)
Instructions:
- Firstly, preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated with butter. Press the mixture into the bottom of the prepared pan to create the crust. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the Greek yogurt and continue to beat until well combined. Gradually add the sugar while beating, and then add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and lemon zest. Then, pour the cream cheese mixture over the graham cracker crust in the pan, spreading it out evenly.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking.
- Carefully transfer the pans to the preheated oven and bake for about 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Then, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. Then, remove it from the oven and let it cool completely at room temperature.
- Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to firm up.
- Before serving, carefully remove the sides of the springform pan. If desired, garnish the top with fresh berries or any other toppings of your choice.
Enjoy your homemade yogurt cheesecake!