This is a recipe for a plain cheesecake using Greek Yogurt. Justin LOVES Greek yogurt so we had a huge new tub of vanilla in the refrigerator. This cheesecake has no butter, no cream cheese, and no sour cream in the filling and I must say that this was delicious and super easy. It also gave me an excuse to use my new cheesecake pan--Thanks Kate and the Parker family :) I added fruit to the top of it and we have been enjoying tiny slivers of it each night. Feel free to try it and see what you think! I think you will love it just as much as we did!
Creamy Yogurt Cheese Cake
Ingredients
1 1/2 cups ground cookie crumbs
1 1/4 cup sugar, divided
1/4 c butter, melted
4 large eggs
1 tsp. vanilla extract*
2 Tbsp. flour
3 cups Dannon® Oikos® Greek Plain or Vanilla Yogurt
Directions
1. Combine the ground cookies, 1/4 cup sugar and the melted butter in a small bowl. Press into the bottom of a lightly greased 9" spring form pan.
2. Beat together the eggs and the remaining 1 c sugar. Add the vanilla and flour and mix to blend thoroughly. Gently whisk in the yogurt. Pour batter into the prepared pan, and bake at 350 degrees for 45-50 minutes or until barely set in center. Turn oven off and cool cake in oven.
3. Bring cake to room temperature, then refrigerate at least 4 hours or overnight. Serve cake with berries.
Citrus: Add 1 Tbsp. orange zest and 2 tsp. lemon zest to the batter
Mocha: use chocolate cookie crumbs in crust and add 1 Tbsp. instant espresso, dissolved, to the batter
Yields
12 servings
Serving Size: 1 slice
Ingredients
1 1/2 cups ground cookie crumbs
1 1/4 cup sugar, divided
1/4 c butter, melted
4 large eggs
1 tsp. vanilla extract*
2 Tbsp. flour
3 cups Dannon® Oikos® Greek Plain or Vanilla Yogurt
Directions
1. Combine the ground cookies, 1/4 cup sugar and the melted butter in a small bowl. Press into the bottom of a lightly greased 9" spring form pan.
2. Beat together the eggs and the remaining 1 c sugar. Add the vanilla and flour and mix to blend thoroughly. Gently whisk in the yogurt. Pour batter into the prepared pan, and bake at 350 degrees for 45-50 minutes or until barely set in center. Turn oven off and cool cake in oven.
3. Bring cake to room temperature, then refrigerate at least 4 hours or overnight. Serve cake with berries.
Citrus: Add 1 Tbsp. orange zest and 2 tsp. lemon zest to the batter
Mocha: use chocolate cookie crumbs in crust and add 1 Tbsp. instant espresso, dissolved, to the batter
Yields
12 servings
Serving Size: 1 slice
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