Baked Greek Yogurt Cheesecake

The baked Greek yogurt cheesecake is a lighter variant of the traditional cheesecake. Here I’ll provide you with a simple recipe to prepare this delicious dessert.

Ingredients

For the base:

• 200 g of dry biscuits (like Digestive)
• 80 g of melted butter

For the filling:

• 500 g of Greek yogurt
• 200 g of cream cheese (like Philadelphia)
• 120 g of sugar
• 3 eggs
• 1 teaspoon of vanilla extract
• The grated zest of 1 lemon

Preparation

1. Begin by pre-heating your oven to 180 °C.
2. Blend the dry biscuits until they reach a sandy consistency. Mix with the melted butter and press the mixture into the bottom of a springform pan, previously lined with baking paper. This will create the base of your cheesecake.
3. In a large bowl, mix the cream cheese with the sugar until smooth and without lumps.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the Greek yogurt, vanilla extract, and lemon zest, mixing until you achieve an even consistency.
6. Pour the filling over the biscuit base in the pan.
7. Bake in the oven for about 40-45 minutes or until the cheesecake looks set but still slightly wobbly in the center.
8. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour, to cool down slowly and prevent cracking.
9. Then place it in the refrigerator for at least 4 hours before unmolding and serving.

The Greek yogurt cheesecake is ready! You can garnish it with berry coulis, slices of fresh fruit, honey, or whatever you prefer.

Curiosity

The cheesecake has ancient origins and it is said to have even been served to the participants of the first Olympic Games in ancient Greece. Its modern version, as we know it today with creamy cheese and a biscuit base, developed in the United States. But this twist that includes Greek yogurt takes it back a bit to its Mediterranean roots and offers a lighter yet equally delicious option.