This recipe still gives you delightful cheesecake flavors, but is made with less sugar and cream cheese!
Cheesecake was invented by the ancient Greeks in 230 A. D. The first recorded recipe for cheesecake was written by Greek writer Athenaeus. The recipe said to pound cheese until smooth, push it through a sieve, add spring wheat flour and honey, then heat in one mass before cooling and serving. Modern cheesecake is a sweet dessert made from a soft cheese like cream cheese or ricotta cheese, sugar, and eggs. It is typically baked and then chilled. There is usually a bottom crust or base made from crushed graham crackers, cookies, and sometimes sponge cake.
I have always loved cheesecake. I usually order it at restaurants and I have been asking for it for my birthday since university. Cheesecake is lovely, but it is very decadent. One day I decided to attempt to make a lighter cheesecake that did not compromise on flavor. The game-changer was when I substituted half the recommended amount of cream cheese with Greek yogurt. Now I make my lighter cheesecake for many family functions, and people adore it. I hope you enjoy this recipe too!
Lighter Greek Yogurt Cheesecake Recipe
Yields 8 servings
Prep Time 15 min
Bake Time 68 minutes
Inactive Time 90 minutes
8 full graham cracker sheets
6 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup Plain Greek Yogurt
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
Preheat oven to 325 F
Crush the graham crackers with a rolling pin or a food processor. Place the graham cracker crumbs into a 9 inch glass pie plate. Pour in the melted butter and stir together.
Using the bottom of a dry measuring cup press the graham cracker crust onto the bottom and sides of the pie plate.
Bake the crust for about 8 minutes in the oven.
Cream together the cream cheese, yogurt, and sugar until smooth. Add the vanilla extract, lemon juice, and egg. Mix until creamy.
Pour mixture into pre-baked graham cracker crust. Smooth the top.
Place into the oven and bake for about 1 hour, until edges are golden.
Let the cheesecake cool on a cooling rack for 30 minutes. Do not disturb or the cheesecake will crack.
Place cheesecake in the fridge for about 1 hour.
Slice the cheesecake. Serve cooled.
This cheesecake loves fruit sauce. Add some blueberry, peach, or strawberry coulis to the top if you like!
You can also make this recipe in an 8 inch spring-form pan.
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