Wow oh wow. Like, seriously, guys. This cheesecake is good.
Good, as in the entire thing was nearly finished in fifteen minutes by only four people. Good, as in I almost didn’t have time to take any pictures because there was only one piece left before I could even get my camera. Good, as in it’s light and rich and creamy and utterly satisfying. In fact, it might just blow your socks off in astonishment.
You’re welcome. You are so totally welcome.
The most mind-boggling aspect of this whole cheesecake? There’s no cream cheese to be found. Not an ounce. So while a standard slice of cheesecake is loaded with cream cheese, sour cream, whole milk, loads of eggs, and heavy whipping cream (scary, isn’t it?), a slice of this dessert is light and tangy, with a subtle sweetness and creamy texture. I topped it with strawberries, because that’s what I had in the kitchen, but you can use any other fruit or simply eat it plain.
I’ve seen some other cheesecake recipes with Greek yogurt, but they either still incorporated lots of cream cheese or ended up having more of a custard texture instead of that of a traditional cheesecake, unlike this recipe, which remains pretty authentic.
Even better, it’s unbelievably easy to make. Just throw everything into a food processor and pop it into a springform pan.You don’t even have to worry about the annoying water bath that’s so common in other recipes.
That’s why I like this recipe so much, because it avoids these pitfalls to deliver a satisfying dessert that you won’t have to feel guilty about.
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.
Like the idea of greek yogurt in cheesecake? Check out this lemon blueberry greek yogurt cheesecake, adapted from this recipe and taken to a whole new level.
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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
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.
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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.