YOGURT TOPPING RECIPES

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DIVINE YOGURT CHEESECAKE RECIPE - BETTYCROCKER.COM



Divine Yogurt Cheesecake Recipe - BettyCrocker.com image

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

1 cup graham cracker crumbs
2 tablespoons butter, melted
3 packages (8 oz each) cream cheese, softened
2/3 cup sugar
3 eggs
1 container (6 oz) Greek Fat Free honey vanilla yogurt
2 tablespoons Gold Medal™ all-purpose flour
2 cups quartered fresh strawberries

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

EARL GREY YOGURT CAKE RECIPE | BON APPéTIT



Earl Grey Yogurt Cake Recipe | Bon Appétit image

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. Because high quality loose-leaf tea is often much more fragrant and flavorful than tea bags, you won’t need as much of it. If you’re using tea bags, just snip them open and measure out the tea inside.

Provided by Molly Baz

Yield Makes one 9x5" or 8½x4½" loaf

Number Of Ingredients 11

1 cup vegetable oil, plus more for pan
2 cups (250 g) all-purpose flour
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
½ tsp. baking powder
½ tsp. baking soda
2 large eggs
1¼ cups (250 g) granulated sugar
1 cup plain whole-milk yogurt
3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags
2 tsp. vanilla extract
1 Tbsp. raw or granulated sugar

Steps:

  • Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler from inside edge to inside edge for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It's the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges.
  • Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
  • Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.
  • Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.
  • Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
  • Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).

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DIVINE YOGURT CHEESECAKE RECIPE - BETTYCROCKER.COM
The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.
From bettycrocker.com
Reviews 4
Total Time 5 hours 45 minutes
Calories 250 per serving
  • Top cheesecake with strawberries. Store covered in refrigerator.
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