Greek Yogurt Cheesecake
Craving for cheesecake? Don’t worry, we got you covered. Here’s how you can use our Natural Greek Style Yogurt to create a deliciously creamy dessert!
Prep time: 60 minutes
Cook time: 2 hours
Yields: 10 servings
Ingredients:
Crust
180g graham cracker crumbs
71g unsalted butter
12.5g granulated sugar
Filling
450g cream cheese
499g Meiji Natural Greek Yogurt
133g granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoon lemon juice
Directions:
Preheat the oven to 175ºC, prepare a water bath pan and wrap 9″ springform pan tightly with foil; set aside.
Making the crust:
In medium bowl combine graham cracker crumbs with melted butter and sugar
Stir until thoroughly mixed
Press evenly onto the bottom of the 9″ springform pan, use the back of the measuring cup to flatten.
Bake for 8 minutes; remove from the oven to cool before wrapping edges/bottom tightly in foil.
Making the cheesecake filling:
Using a stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes
Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth
Add in eggs one at a time, mixing on low-medium speed. Don’t overmix. Stop mixing as soon as the last egg is incorporated.
Pour cheesecake filling onto the pre-baked crust in a foil-wrapped springform pan; place pan in bottom of roasting pan with 1″ hot water.
Bake at 160ºC for 45-55 minutes or until the middle has just set. The middle should jiggle slightly but look firm.
Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.