Yogurt Cheesecake Recipes

DIVINE YOGURT CHEESECAKE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
• Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
• Top cheesecake with strawberries. Store covered in refrigerator.

YOGURT-RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.

HONEY YOGURT CHEESECAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
• Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
• To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

NO-BAKE GREEK YOGURT CHEESECAKE

Steps:

• Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, 15 to 17 minutes. Don't crank up the heat to try to get there faster; you'll just end up with burned butter.
• Meanwhile, pulse together graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Chill for 1 hour or freeze for 20 minutes until set.
• Stir together gelatin and cold water in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
• Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
• Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.

GREEK YOGURT CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
• Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
• Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
• After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

HONEYED YOGURT CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!)
• Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt.
• Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan.
• Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter.
• For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.