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greek yogurt cheesecake recipe
- Total Time: 140 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This Greek yogurt cheesecake recipe transforms a classic into an indulgent yet light and vibrant dessert, offering a delightful blend of creamy texture and bright, fresh flavors for a wholesome treat. It is designed to be a simpler, more nutritious approach to a beloved dessert.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 3 blocks full-fat cream cheese, softened
- 1 cup full-fat Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp alcohol-free vanilla extract
- 1 tsp lemon zest
- 300 g fresh ripe figs, stemmed and quartered (about 6–8 medium)
- 0.25 cup honey
- 1.5 tsp fresh rosemary, finely minced
- 1 tbsp water or fresh lemon juice
- 1 small sprig fresh rosemary, for garnish
Instructions
- Prepare Oven And Pan: Preheat your oven to 160°C (325°F). Grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper. Wrap the bottom and sides tightly with heavy-duty aluminum foil to create a waterproof barrier for the water bath.
- Make Crust Base: In a medium bowl, combine graham cracker crumbs and melted butter until fully moistened. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes until lightly golden, then remove from oven and let cool slightly on a wire rack.
- Prepare Fig Swirl Puree: Toss the quartered figs with honey and the finely minced rosemary in a small bowl. Spread the figs in a single layer on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until the figs are tender and slightly caramelized. Let them cool. Reserve about 2 tablespoons of roasted fig pieces for garnish. Transfer the remaining roasted figs and any accumulated syrup to a food processor. Add 1 tbsp water or lemon juice and blend until a smooth puree forms.
- Create Cream Cheese Filling: In a large bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add the Greek yogurt, granulated sugar, alcohol-free vanilla extract, and lemon zest. Beat on low speed until just combined, scraping down the sides of the bowl as needed.
- Incorporate Eggs Gently: Add the eggs one at a time, beating on low speed only until each egg is just incorporated into the mixture. Do not overmix to prevent cracks during baking.
- Assemble And Swirl: Pour about half of the cheesecake batter over the cooled crust in the springform pan. Dollop half of the fig-honey-rosemary swirl puree over the batter. Use a skewer or knife to gently swirl the fig mixture into the batter, creating vibrant ribbons of color. Repeat with the remaining batter and fig puree, crafting an appealing pattern on the top surface.
- Water Bath And Bake: Carefully place the wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a gentle water bath. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour. This slow cooling helps prevent cracks.
- Chill And Serve: Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack. Once it reaches room temperature, transfer it to the refrigerator and chill for at least 6 hours, or preferably overnight, before serving. Carefully remove the springform pan sides to slice.
Notes
Cool cheesecake slowly in the oven with the door ajar to prevent cracks. Overbaking causes dryness. A pinch of salt or extra lemon zest can enhance flavor. Ensure crust is fully pre-baked and cooled to avoid sogginess. Store leftovers covered in the refrigerator for 3-4 days.
- Prep Time: 35 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 165 g)
- Calories: 380 calories
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 10 g
- Cholesterol: 70 mg