Baked Greek Yogurt Cheesecake, just like the name itself indicates, is made with GREEK YOGURT. Greek yogurt all the way.
There is no cream cheese, Farmer’s cheese, Ricotta or any other type of cheese whatsoever!
Are you surprised? I know I was!
I came across this idea in some Polish magazine and was so intrigued I knew right away I needed to try it.
The first try was a success! Everybody loved it and nobody wanted to believe me it was made with YOGURT!
It was such a success I wanted to share the recipe with Y’all, BUT there was a small problem…
The original recipe called for 2 vanilla puddings… Polish puddings that is!
I had to come up with a substitution!
Understandably, my first thought was JELL-O pudding…
Boy, oh boy, was I wrong!
Subsequently, I figured the COOK & SERVE kind of pudding would work better…
I still don’t understand why American puddings are so much different…
The cheesecake rose and was nicely set, but it leaked some syrupy liquid from the bottom!!! Whaaat?!
I was determined to find a substitution! I experimented with cornstarch, tapioca starch, potato starch and a combination of all of the above.
At the end, I settled for cornstarch and cornstarch only.
While potato starch and tapioca worked in this GREEK YOGURT CHEESECAKE recipe, you could taste the starch.
Cornstarch alone wasn’t easily detectable, while doing its work by holding the cheesecake together.
So, without further ado, here is the recipe and instructions on how to make it:
There is a plethora of ideas of what to use for a cheesecake crust. Here are a few examples I tested:
a/You can simply crush graham crackers and combine with melted butter.
You can certainly use the store-bought graham cracker crust, but you would have to split the cheesecake batter recipe in half or make 2 cheesecakes.
b/You can use brownie batter (it has to be baked before covering it with cheesecake batter). I used this idea while making blueberry cheesecake. I also covered the baked brownie crust with blueberry jam, before pouring the cheesecake batter:
- 2 cups Gluten Free Corn Chex Cereal
- 1 cup whole pecans
- 4 tbsp brown sugar
- ¼ cup salted butter, melted
- 1 cup pecans
- 1 1/4 cup dates
- 1/4 cup unsweetened shredded coconut
- 1 tsp flax seed meal
- 2 tsp lemon juice
- pinch of salt
- 1 cup ground pretzels (I used Aldi’s brand GF pretzels)
- 1/4 cup ground Cheerios (I used GF plain Cheerios)
- 1/4 cup almond butter
- 1/4 cup melter butter
2/Now that you decided on the crust, let’s move on to the cheesecake batter itself!
Here is a visual of what you need:
First, I whipped egg whites with sugar, salt and cream of tartar until soft peaks formed:
Then, I mixed Greek yogurt with egg yolks, cornstarch, vegetable oil and vanilla, using a hand whisk:
Next, I had no choice! 🙂 I had to combine the whipped whites with the yogurt mixture!
This is a very important step as you want to be gentle, but at the same time you need to obtain a smooth mixture. Trust me! You don’t want packets of whites in your cheesecake!
3/Combine and BAKE!
Remember the crust you made in the very beginning?
Now is the time to transfer the cheesecake batter on top of the prepared crust and bake it:
4/The most cruel step in making this beautiful GREEK YOGURT CHEESECAKE – waiting!
You’ve got to wait before you dig in!!!
Cool your cheesecake on a wire rack first, and when completely cold, refrigerate overnight! Yes, OVERNIGHT!
Cheesecake needs to rest!
5/It’s always nice to come up with some sort of topping for your cheesecake. Here are a few ideas:
1/Strawberries or mixed berries:
2/Caramel, melted chocolate and Pecans, especially if you’re using Pecan Crust:
3/Lemon Whipped Topping, especially if cheesecake is LEMON in flavor.
I recommend replacing vanilla with juice and zest of 1 lemon while making LEMON GREEK YOGURT CHEESECAKE.
Also, I chose Pretzel Crust for this Lemon Greek Yogurt Cheesecake and thought the flavors complemented each other very well.
Here is how I made Lemon Whipped Cream Topping:
- 1 pint heavy whipping cream
- 1 box (3oz) lemon jello
- 1/2 cup confectioner’s sugar
- zest of 1 lemon
I whipped the cream, then added a box of lemon jello, sugar and zest:
4/You can also bake blueberries in the cheesecake batter!
This way, the cheesecake itself looks so pretty that you DON’T need any toppings!
5/Make a ZEBRA cheesecake!
Divide the cheesecake batter to 2 parts, in 1:2 ratio and add some cocoa to the smaller amount. Transfer the white batter to prepared spring form with crust, then spoon the chocolate bater on top, OR make a zebra by alternating white and chocolate batter:
Did I make your head spin yet?
Pick one flavor and run with it! Try it! You won’t regret it!
As Always, Eat Well, Spend Wisely!
- 5 large eggs; separated
- 1 cup white granulated sugar
- pinch of salt and cream of tartar
- 800 g (28 oz) Greek yogurt
- 1/4 cup cornstarch
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- Preheat oven to 300F.
- Prepare crust and line a 9 inch spring form with it (use one of the ideas above).
- Beat egg whites with sugar, salt and cream of tartar until soft peaks are formed.
- In a separate bowl, mix egg yolks with Greek yogurt by hand, using a whisk.
- Add potato starch to the yogurt mixture.
- Mix in oil and vanilla.
- Gently fold in whipped egg whites, preferably using a rubber spatula.
- Transfer mixture to a spring form, lined with crust.
- Bake for an hour at 300F.
- Turn your oven off and open the oven door less than half way. Allow your cheesecake to cool down slowly in the oven for an hour.
- Take cheesecake out of oven, cool completely on cooling rack, cover with aluminum foil and refrigerate overnight.
- Top using one of the ideas above.
- If you have access to WINIARY or other brand of Polish puddings, use 2 of them in place of cornstarch.