Baked Greek yogurt lemon cheesecake
This lemon cheesecake made entirely from Greek yogurt is not very different in consistency or flavor from 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.
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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. Beat the egg whites with a pinch of salt until stiff 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.
Gradually add the egg whites and incorporate them with a spoon making gentle movements from the bottom to the top.
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.
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.
p.s. If you love cheesecakes that have particular texture or flavour check my Cotton cheesecake – amazing Japanese cheesecake. (foto below)