Greek Yogurt Cheesecake (Print Version)
Smooth, tangy dessert with Greek yogurt, cream cheese, and vanilla for a luscious, airy finish.
# Ingredients:
→ Filling
01 -
1 1/2 cups Greek yogurt (vegan Greek-style yogurt may be substituted)
02 -
1/2 cup cream cheese or soft or firm tofu
03 -
1/4 teaspoon salt (slightly rounded)
04 -
1 1/2 teaspoons pure vanilla extract
05 -
1/2 tablespoon freshly squeezed lemon juice
06 -
1/2 cup pure maple syrup or agave, or 2/3 cup granulated sugar or xylitol
07 -
1 tablespoon cornstarch or arrowroot
→ Crust
08 -
Prepared crust of choice (graham cracker, cookie, or your preferred crust)
# Steps:
01 -
Set the oven to 350°F (177°C) and allow to fully preheat.
02 -
Combine Greek yogurt, cream cheese or tofu, salt, vanilla extract, lemon juice, maple syrup or sweetener, and cornstarch or arrowroot in a blender or food processor. Blend until the mixture becomes completely smooth.
03 -
Pour the blended filling evenly into the prepared crust, smoothing the surface with a spatula.
04 -
Bake for 50 minutes. The center should appear slightly underbaked when removed from the oven.
05 -
Allow the cheesecake to cool at room temperature for 1 hour without disturbing.
06 -
Transfer the cheesecake to the refrigerator, uncovered, and let it set for at least 8 hours. The filling will firm and flavors will intensify during this period.
# Notes:
01 -
For the creamiest texture, ensure all ingredients are at room temperature before blending. Letting the cheesecake chill overnight deepens the flavor.