Dessert

Greek Yoghurt Cheesecake

Name: Greek Yoghurt Cheesecake
Prep time: 480 min
Cook time: 120 min
Yield: 16

Vegetarian

Greek Yoghurt Cheesecake

This healthier, lighter take on a classic cheesecake is perfect for getting your sweet cravings in without all of the calories. The recipe is rich in calcium and is a good Keto option as it is low in carbs.

At a Glance

Servings:

Difficulty:

Medium

Prep Time:

8 hours

Cooking Time:

2 hours

How to make Greek Yoghurt Cheesecake

This delicious cheesecake is a tasty yet simple dessert, your bound to become addicted to! Follow our recipe below and master your own cheesecake!

What you'll need:

1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
180 g graham cracker crumbs
450 g plain Greek yoghurt
2 blocks (250 g) cream cheese
3 large eggs
85 g granulated sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons lemon juice
250 g strawberries and blueberries
½ tablespoon chia seeds

Method:

Preheat the oven to 175 C.
Mix butter, sugar, and graham cracker crumbs in a bowl. Stir until thoroughly mixed. Add batter to the bottom of a springform pan, press into the bottom and sides of the pan. Bake for 8 minutes and remove from the oven to cool. Wrap edges tightly in foil. Reduce the oven temperature to 160 C.
Beat cream cheese with a hand mixer for 2 minutes. Add Greek yoghurt, granulated sugar, vanilla, and lemon juice and beat until completely smooth. Add in eggs one at a time and mix on low speed.
Add cheesecake filling onto pre-baked crust in foil wrapped pan. Place pan in the bottom of a roasting pan with 3 cm hot water. Transfer to the oven and bake for 50 minutes.
Turn the oven off, open the door and let cheesecake cool in the oven for 1 hour. Cover and refrigerate for 8 hours.
Add berries and juice to the pan and bring to simmer and cook for 15 minutes. Remove from heat and add in chia seeds. Serve with cheesecake.