The Pioneer Woman Tasty Kitchen
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Greek Yogurt Cheesecake

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Intermediate

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Description

Light, fluffy yogurt-based cheesecake. Yum!

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Flour
  • 2 Tablespoons Sugar
  • 1 whole Lemon, Zested
  • ¼ teaspoons Salt
  • 1 stick Cold Butter, Sliced Into Small Chunks
  • 1 whole Egg Yolk
  • 2 Tablespoons Cold Water
  • FOR THE CHEESECAKE:
  • 2 whole Eggs
  • ⅔ cups Sugar
  • 2 cups Whole Milk Greek Yogurt
  • 2 teaspoons Vanilla Extract
  • 1 Tablespoon Cornstarch
  • ⅛ teaspoons Salt
  • FOR THE TOPPING:
  • 1 whole Peach, Sliced Very Thin
  • 1 Tablespoon Honey

Preparation

Make the crust first. Spray a 10-inch springform pan with cooking spray and set aside. In a large bowl, mix together the flour, sugar, lemon zest and salt. Cut in the butter and blend in with your fingers until mixture resembles cornmeal. Add egg yolk and cold water. Mix until dough comes together to form a shaggy ball (dough may be dry). Cover in plastic wrap and let chill for half an hour.

Preheat oven to 375F.

Roll out dough to the same diameter as the pan. You can do this easily by rolling out and placing the bottom of the springform pan on top of the dough and gently cutting around the pan with a dull knife. Place dough circle at the bottom of the pan.

Place tin foil on top of the dough circle and cover it with dried beans or rice to weigh down. Bake for 15 minutes then take off the rice/bean/tin foil and prick all over the crust with a fork. Return to oven and bake for another 15 minutes, or until golden.

Meanwhile, make the filling. 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 hot crust, lower oven temperature to 350F 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 peaches over top of the cooled cheesecake. Melt the honey in a small saucepot over low heat then drizzle on as well.

One Comment

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ac007 on 8.5.2011

This recipe sounds intriguing. I’ve never thought of making cheesecake from yogurt. Thanks for sharing!

3 Reviews

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sifueratica on 4.28.2012

Excellent, simple recipe. This doesn’t taste as rich and heavy as regular cheesecake. I personally really like the Greek yogurt tanginess that comes through. This cake is a great snack and a yummy dessert – it didn’t last long at our house!

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Michael on 12.11.2011

The texture is very much like a traditional cheesecake although the flavor of the Greek yogurt does come through. That said, it was very good. I used fat free Greek yogurt because it’s what I had on hand along with a pre-made graham cracker crust. It was a delicious and lighter alternative to the real thing.

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Heather B. on 8.17.2011

This cheesecake is delish! In a time crunch, I even made i in a store-bought crust (gasp!) and it was still fantastic. I may or may not have eaten a slice for breakfast. (Hey, it has yogurt in it right?!)

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