This cheesecake made entirely from Greek yogurt is not very different in consistency or flavor than a classic baked cheesecake but is just more delicate. It has a velvety flavor and a fragrant smell of lemons. In addition, this type of recipe creates a slightly hollow space at the center of the cheesecake, which makes it possible to garnish it with seasonal fruit, jams or coulis of various types.
Baked Greek yogurt lemon cheesecake recipe. No cheese baked yogurt recipe.
- 6 room temperature eggs
- 150 g white sugar
- 130 g all-purpose flour
- 3 lemon (only the zest)
- 30 ml lemon juice
- 660 ml room temperature Greek yogurt
- 1 pinch of salt
- fresh fruit compote, seasonal fruit, marmalade or other type of topping
- butter and flour for the pan
- Instructions below.
10 minutes waiting time.
Instructions: Baked Greek yogurt lemon cheesecake
For this recipe all ingredients must be at room temperature. Cover the bottom of the 22 cm round springform pan with baking paper, spread the rest of the pan with some butter and sprinkle gently with flour.
Separate the egg yolks from the whites. Whisk the egg whites with a pinch of salt to until not to stif peaks form.
Use the electric mixer to beat egg yolks with sugar until they become light and frothy. Add sifted flour and briefly whisk to incorporate it.
Add Greek yogurt, lemon zest and lemon juice and stir briefly.
Move the mixture into the pan and bake in a preheated static oven at 175 °C for about 1 hour. Check if the cheesecake is ready with a toothpick. Take it out of the oven and let it cool down completely.
Spostate la miscela nella teglia e cuocete nel forno statico preriscaldato a 175 °C per 1 ora circa. Controllate la cottura della cheesecake con lo stuzzicadente. Prelevate la cheesecake dal forno e fatela raffreddare completamente.
Decorate the central part of the cheesecake with jams or fruit coulis. I used cherry compote and fresh blackberries. Store in the refrigerator.
lot of love. B.