YOGURT CHEESCAKE RECIPES
DIVINE YOGURT CHEESECAKE RECIPE - BETTYCROCKER.COM
The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.
Provided by Betty Crocker Kitchens
Total Time 5 hours 45 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
- Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
- Top cheesecake with strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 250 , CarbohydrateContent 18 g, CholesterolContent 90 mg, FatContent 3 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 13 g, TransFatContent 1/2 g
GREEK YOGURT CHEESECAKE RECIPE | ALLRECIPES
This is a no-bake Greek yogurt cheesecake. Use any variety of berry for the topping. You can also refrigerate the berry topping for 1 hour before serving so the sauce can 'set'. The sauce keeps for 1 week in the refrigerator or can be frozen.
Provided by loriallred
Categories Desserts Cakes Cheesecake Recipes
Total Time 9 hours 10 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 9-inch cheesecake
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread almonds onto a baking sheet.
- Bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes.
- Combine almonds, coconut oil, figs, and sea salt in a food processor; pulse until well combined. Press almond mixture into the bottom of a 9-inch springform pan; refrigerate until cooled, at least 30 minutes.
- Heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes.
- Process yogurt, cream of coconut, 2/3 cup honey, vanilla extract, salt, and vanilla bean together in a food processor until well combined, about 1 minute. Drizzle gelatin mixture through the feeding tube of the food processor while it is still running and process until incorporated, about 30 seconds. Pour yogurt mixture over the cooled crust; cover with plastic wrap and refrigerate, 8 hours to overnight.
- Heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. Pour mixture into a blender and blend until smooth. Pour topping over chilled cheesecake.
Nutrition Facts : Calories 463 calories, CarbohydrateContent 54.3 g, CholesterolContent 7.5 mg, FatContent 26.5 g, FiberContent 4.5 g, ProteinContent 7.8 g, SaturatedFatContent 11.8 g, SodiumContent 287 mg, SugarContent 48.3 g
More about "yogurt cheescake recipes"
GREEK YOGURT CHEESECAKE RECIPE | ALLRECIPES
This is a no-bake Greek yogurt cheesecake. Use any variety of berry for the topping. You can also refrigerate the berry topping for 1 hour before serving so the sauce can 'set'. The sauce keeps for 1 week in the refrigerator or can be frozen.
From allrecipes.com
Reviews 4
Total Time 9 hours 10 minutes
Category Desserts, Cakes, Cheesecake Recipes
Calories 463 calories per serving
From allrecipes.com
Reviews 4
Total Time 9 hours 10 minutes
Category Desserts, Cakes, Cheesecake Recipes
Calories 463 calories per serving
- Heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. Pour mixture into a blender and blend until smooth. Pour topping over chilled cheesecake.
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YOGURT-RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT
I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio
From tasteofhome.com
Reviews 5
Total Time 01 hours 55 minutes
Category Desserts
Calories 246 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 55 minutes
Category Desserts
Calories 246 calories per serving
- Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.
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Hey, you know that Greek yogurt you religiously eat for breakfast? Well, it makes a darn good cheesecake. For those times when you want to indulge but are looking for something a bit lighter (and in mini form), try this recipe. The tiny treats are silky smooth and totally...
From purewow.com
Reviews 2.8
Total Time 1 hours 30 minutes
Calories 203 calories per serving
From purewow.com
Reviews 2.8
Total Time 1 hours 30 minutes
Calories 203 calories per serving
- 1. Preheat the oven to 375?F. Lightly grease two muffin tins. 2. Make the Crust: In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer to a medium bowl and then wipe out the food processor's bowl. 3. Add the salt to the graham cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Scoop 2 tablespoons of crumbs into a muffin cup and press to form an even layer in the base. Repeat with the remaining crumbs in the remaining muffin cups. 4. Bake the crust for 4 to 5 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Lower the oven temperature to 325?F. 5. Make the Filling: In the bowl of the food processor, combine the yogurt with the cream cheese and sugar and process until smooth, 1 to 2 minutes. Add the eggs, vanilla extract, cinnamon and salt, and continue to process until the batter is smooth and combined, 1 minute more. 6. Scoop ? cup cheesecake filling onto each cooled crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 15 to 20 minutes. 7. Cool completely and then unmold the cheesecakes and refrigerate until firm, at least 30 minutes. Refrigerate until ready to serve. 8. Make the Topping: In a bowl, toss the pomegranate seeds with the pomegranate molasses (if using). To serve, spoon 1 tablespoon of the pomegranate mixture on top of each cheesecake.
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