Greek Yogurt Cream Cheese Lemon Coffee Cake Recipe 44

GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE RECIPE - (4.4/5)

GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE Recipe - (4.4/5) image

Provided by DeliciouslyDished

Number Of Ingredients 21

Ingredients

Cream Cheese Layer
8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
1/4 cup sugar
1 egg
1 1/2 teaspoon fresh lemon juice
Coffee Cake
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
1 egg
1/2 cup Greek yogurt
zest of one lemon
1 tablespoon fresh lemon juice
Crumb Topping
1/2 cup flour
1/4 cup sugar
2 tablespoons cold cubed butter
powdered sugar for dusting

Steps:

Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Pour the batter into the prepared baking dish and smooth it out to the edges. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer. Bake the coffee cake at 350 degrees for 37-40 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.

LEMONY GREEK YOGURT CHEESECAKE RECIPE - (4.3/5)

Lemony Greek Yogurt Cheesecake Recipe - (4.3/5) image

Provided by tisch3240

Number Of Ingredients 10

Ingredients

LEMON GREEK YOGURT FILLING:
Graham Crackers for crust, you can also use a store-bought crust
4 eggs
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups plain Greek Yogurt (whole or 2%)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Steps:

Preheat oven to 300°F. Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl, and stir in butter and sugar. Turn out into a buttered and, using your fingers, press mixture into an even crust along the bottom. You can also use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides. Bake for 10 to 15 minutes until firm and dry. Remove from oven and set on a wire rack. *Don't have a food processor? You can also make crumbs in the blender or by hand. Place crackers in a heavy duty plastic freezer bag and crush with a rolling pin. If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (it's fine if the crust is still warm). Place in center of oven. Start checking cheesecake after 50 minutes and then every 5 to 10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack. Cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving. Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping over a slice of cheesecake before serving.

GREEK LEMON CAKE

Greek Lemon Cake image

This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.

Provided by Carol

Categories World Cuisine Recipes European Greek

Time 1h30m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
6 eggs, separated
2 cups white sugar, divided
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain whole-milk yogurt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 62.7 g, Cholesterol 136.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 307.4 mg, Sugar 34.6 g

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