Greek Yogurt Cheesecake
Ingredients
The crust
-
6
tablespoons
unsalted butter
-
1 ½
cups
graham cracker crumbs
-
2
tablespoons
granulated sugar
-
⅛
teaspoon
kosher salt
The cheesecake filling
-
2
cups
nonfat plain Greek yogurt
-
16
ounces
reduced-fat cream cheese
-
¾
cup
granulated sugar
-
3
large
eggs
-
¼
cup
all-purpose flour
-
2
teaspoons
pure vanilla extract
-
2
teaspoons
freshly grated lemon zest
The strawberry sauce
-
1 ½
tablespoons
cornstarch
-
1
pound
fresh strawberries
-
3
tablespoons
granulated sugar
-
Juice of
1/2
lemon
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan.
- Melt the butter and mix with graham cracker crumbs, sugar, and salt to form the crust.
- Press the crust mixture into the bottom and sides of the pan and bake for 8 minutes.
- Reduce oven temperature to 325°F and cool the crust.
- In a food processor, blend Greek yogurt and cream cheese until smooth, then add sugar and blend again.
- Incorporate eggs one at a time, then add flour, vanilla extract, and lemon zest, blending until smooth.
- Pour the cheesecake batter into the cooled crust and bake for 45 to 55 minutes until set around the edges.
- Cool the cheesecake completely at room temperature, then refrigerate for at least 8 hours or overnight.
- Prepare the strawberry sauce by mixing cornstarch with water, then adding strawberries, sugar, and lemon juice in a saucepan.
- Simmer the strawberry mixture for 5 minutes, then cool.
- Serve the cheesecake with the strawberry sauce on top.
Nutrition Facts (estimated)
Servings
12
Calories
243
Total fat
15g
Total carbohydrates
17g
Total protein
9g
Sodium
268mg
Cholesterol
92mg
You might also like