Creamy Greek Yogurt Cheesecake is the most deliciously rich cheesecake with cheese-like filling. You don't need to double the amount of cheese, but yet the cake is filled with the creamiest texture and loaded with out-of-this-world flavor.
I am one of those lactose intolerant people, in spite of that, I love cheesecake. As a long time fan of Cheesecake Factory, I'm proud to say I have eaten all the flavors they carry. Man oh man, how good they were. But still, there's nothing better than a homemade one. I love making super rich cheesecake; that is why this creamy Greek yogurt cheesecake is my most treasure and all time favorite recipe.
Why is this my treasure? Because it not only tastes awesome, but also has the creamiest texture without increasing the amount of cream cheese. Instead, I used Greek yogurt as a magically thickening agent. Not to mention it is super good for your health and a best friend for anybody has lactose intolerant like me. Greek yogurt is regular yogurt but minus the whey (which contains lactose) during a straining process. As a result, it is lower in sugar than regular one with thicker and creamier base. And that makes Greek yogurt become a perfect companion to cheesecake.
A perfect Holiday dessert
If you're looking for such a perfect Holiday dessert, look no further. This Greek yogurt cheesecake is so suitable for any Holiday-y occasion, from Thanksgiving lunch to Christmas dinner. The fact that it can be kept in the fridge for up to a week, you can avoid a lot of hassles and cross out 1 must-do item on D-day by making this in advance.
Benefits of Greek Yogurt
In order to fully inherit the benefits of Greek Yogurt, you need to make sure not buying a Greek-style yogurt. Always read the label carefully. Greek-style yogurt is regular yogurt with thickening agent added like gelatin. And it sure does not have the same health benefit as the original one does.
Here are some benefits of this wonderful yogurt:
- Improving bone health because it is rich in calcium and protein
- Having lots of rich protein so it can reduce hunger level for a longer time
- Boosting metabolism
- Encouraging good mental health
- Lowering blood pressure
- Improving your skin care and beauty routines
Equipment and baking process
I used rectangular mold for this Greek Yogurt Cheesecake. But you can use any kind of mold you one. The recipe yields around 2.5 cups of liquid cheesecake, so it is completely your call to make it thin or thick. Just pick any mold you like from small size round to rectangular. Or even these individual size silicon molds which I used to make these Japanese style non-bake tofu cheesecake.
As for baking process, I baked this cheesecake at two different temperatures in conventional oven:
- First round at 350F/175C for 25 minutes
- Second round at 300F/150C for 20 minutes
If you're using convectional oven or conventional with fan setting, you might want to reduce either the temperature or the cooking time. Over-baked cheesecake has dry texture and develops a sinking hole in the middle of the cake.
After baking, the cheesecake should be firmer and more set toward the outer edge, but a little bit soft in the center. It also has a bright golden brown color on the surface.
Greek Yogurt Cheesecake
- Baking mold (3x11x2.5 inch) lined with parchment paper or plastic wrap
- Stand mixer with paddle attachment
- 8 oz cream cheese room temperature
- 8 oz Greek yogurt
- 3.5 oz sugar
- 3.5 oz whipping cream or half and half
- 2 egg yolks room temperature
- 3 tbsp corn starch
- ½ tsp salt
- Pre heat the oven to 350F
- Put the cream cheese in the mixing bowl, mix with fitted paddle attachment in a stand mixer on low speed for approximately 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for another 1 to 2 minutes or until the sugar has been completely incorporated.
- Add Greek yogurt and mix for another 2 minutes. Scrape down the sides of the bowl. Make sure the mixture at this moment is perfectly creamy before proceeding to next step.
- In a small mixing bowl, whisk together cornstarch and salt. Add in the cream, then whisk in the egg 1 yolk at a time until the everything is combined.
- Increase the speed of the mixer to medium low speed, add in the egg mixture. Mix just enough to incorporate the mixture with cream cheese + yogurt.
- Pour the cheesecake batter in a baking mold lined with parchment paper or plastic wrap. Put the mold in the middle of the oven. Bake the first round for 25 minutes.
- Then turn down the heat to 300F and bake for another 20 minutes.
- Gently shake the pan. If the cheesecake still be jiggly and too loose in the center, give it 5 more minutes max. Do not go over or you end up with over baked cheesecake.
- The cheesecake should be firmer and more set toward the outer edge, but a little bit soft in the center. It also has a bright golden brown color on the surface.
- Cool the cheesecake completely before taking out of the mold and serving. Cheesecake can be stored in an airtight container in the fridge for up to 1 week.
- Try not to overmix the batter or the cheesecake might collapse in the oven due to too much air was incorporated. To do so make sure cream cheese and yogurt are perfectly cream before adding whipping cream to the mixture.
- Related recipe: Light Un-Bake Japanese Tofu Cheesecake
Milk is mentioned in the instructions but there is no milk in the ingredients. Also what is cooking cream, only know of single, double, and whipping. What size baking tin did you use 1lb or 2lb.
Good catch on the typo. What I meant was 'adding cream' not milk. Cooking cream here can be whipping cream or half and half or even milk (depends on how rich you want your cheesecake is). I used whipping cream because I like mine super duper rich.
As for the mold, I used a 3.5x11x2,5 inch mold, so I would say it's around 1lb. The end-result cheesecake would take up half of the size of the mold. I've updated the recipe for more information. Let me know how it turns out for you. Thank you so much for visiting :).