Greek Yogurt Cheesecake
A protein-packedGreek yogurt cheesecake that is nutritious and tasty as well… This rich andluxuriously smooth cheesecake is surprisingly good for a dessert party.
Ingredients
- 1½ cups graham cracker crumbs
- 5 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- 2(8-ounce) blocks cream cheese softened
- ⅔ cup granulated sugar
- 1¾ cups plain Greek yogurt
- 3 large eggs
- 1 tsp vanilla extarct
- 2 tsp fresh lemn juice
Instructions
- Preheat your oven to 350 °F.
- Forcrust: in a medium bowl, add graham cracker crumbs, melted butter and sugar andstir until well combined.
- Place the mixture into a 9-inch springform pan and with your hands, press the mixture in the bottom and up sides.
- Bake for about 8 minutes.
- Remove the pan of crust from oven and set aside to cool.
- Now set the temperature of oven to 325 °F.
- For filling: attach a stand mixer with paddle attachment.
- In the bowl of mixer, add cream cheese and beat until smooth.
- Add in sugar, yogurt, vanilla extract and lemon juice and beat until smooth.
- Add in eggs one at a time and mix on medium-low speed until just blended.
- With a large piece of foil, wrap the outer bottom of pan with crusttightly.
- In a roasting pan, place about 1-inch hot water.
- Place the filling mixture over the crust evenly.
- Place the pan of cheesecake into the roasting pan.
- Bake for about 45-55 minutes or until center of filling is just set.
- Turn off the oven and immediately prop theoven door open.
- Let the cheesecake stay in the oven for about1 hour.
- Remove the spring form pan from oven and place onto a cooling rack to cool.
- Now,refrigerate for about 8 hours before serving.
Notes
Don’t overmix the filling mixture.
Nutrition
Calories: 138kcalCarbohydrates: 16gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 81mgPotassium: 30mgFiber: 1gSugar: 12gVitamin A: 198IUCalcium: 43mgIron: 1mg
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