For a richer flavor, use full-fat Greek yogurt. Avoid non-fat yogurt, as it will not yield the same creamy texture. If the top of the cheesecake starts to brown too quickly during baking, tent it loosely with aluminum foil. Allowing the cheesecake to cool slowly in the oven and chilling it thoroughly are crucial for preventing cracks and achieving the perfect texture. Feel free to experiment with different extracts, such as almond or lemon, for a unique flavor profile. A water bath can also be used to prevent cracking. Wrap the springform pan tightly in foil and place it in a larger pan. Add hot water to the larger pan until it reaches halfway up the sides of the springform pan. Bake as directed.
No Guilt Cheesecake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS104
Indulge in the creamy decadence of a classic cheesecake, reimagined with a guilt-free twist. This luscious creation utilizes the tangy richness of strained yogurt in place of cream cheese, delivering a lighter yet equally satisfying dessert experience. Perfect with a vibrant medley of fresh berries or a delicate fruit compote.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol86 mg
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Fiber0 g
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Protein7 g
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Saturated Fat3 g
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Sodium156 mg
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Sugar31 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 12 hrs 5 mins Prepare the Yogurt Curd: Line a colander with a double layer of cheesecloth or a sturdy paper towel. Place the colander over a bowl. Pour the yogurt into the lined colander. Cover and refrigerate for 12 to 24 hours, allowing the whey to drain and creating a thick, cream cheese-like curd. (Prep time: 5 minutes, Refrigeration: 12-24 hours)
02 Step
Recipe View 10 mins Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1 teaspoon of sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. (Prep time: 10 minutes)
03 Step
Recipe View 5 mins Make the Filling: In a large bowl, combine the strained yogurt curd, 1 cup of sugar, eggs, and vanilla extract. Beat with an electric mixer until smooth and well combined. (Prep time: 5 minutes)
04 Step
Recipe View 1 hrs 10 mins Bake the Cheesecake: Gently pour the yogurt mixture over the graham cracker crust in the springform pan. Bake in a preheated oven at 325 degrees F (165 degrees C) for 65-75 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken. (Bake time: 65-75 minutes)
05 Step
Recipe View 5 hrs 5 mins Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents cracking. Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (Cooling: 1 hour, Chilling: 4+ hours)
06 Step
Recipe View Serve: Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving plate. Serve chilled, plain or with your favorite fruit toppings.
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Please Rate
Margaret Thompson
Apr 14, 2025I was skeptical about using yogurt instead of cream cheese, but this cheesecake is amazing! It's so light and refreshing.
Oma Conn
Feb 15, 2025This recipe is a game-changer! I can finally enjoy cheesecake without feeling guilty.
Candido Hettinger
Jan 14, 2025The yogurt gives it a lovely tang that complements the sweetness perfectly. I added a raspberry swirl, and it was a huge hit!
Opal Bahringer
Sep 14, 2024I followed the recipe exactly, and it turned out perfectly! It's so easy to make, and the results are incredible.
Gilberto Stamm
Jun 28, 2024My cheesecake cracked a little, even after cooling it in the oven. Next time, I'll try the water bath method.