Honeyed Yogurt Cheesecake Recipe

Name: Honeyed Yogurt Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for spraying the springform pan; 4 large eggs, separated, at room temperature; 1/4 teaspoon fine sea salt; 1/4 cup evaporated cane juice; 3 tablespoons unbleached all-purpose flour; 1 pound full-fat cream cheese, at room temperature; 1/3 cup honey; 1 tablespoon freshly squeezed lemon juice; 1 1/2 teaspoons pure vanilla extract; 1 teaspoon finely grated lemon zest; 1/2 cup 2 percent Greek yogurt, at room temperature; 2 tablespoons honey; 2 teaspoons hot water; 1/2 teaspoon vanilla extract; 2 cups halved apricots; 1 cup blackberries

Servings: persons

Nonstick cooking spray, for spraying the springform pan
4 large eggs, separated, at room temperature
1/4 teaspoon fine sea salt
1/4 cup evaporated cane juice
3 tablespoons unbleached all-purpose flour
1 pound full-fat cream cheese, at room temperature
1/3 cup honey
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest
1/2 cup 2 percent Greek yogurt, at room temperature
2 tablespoons honey
2 teaspoons hot water
1/2 teaspoon vanilla extract
2 cups halved apricots
1 cup blackberries

1
For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
2
In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt.
3
Beat on medium-high speed to soft peaks, 2 to 3 minutes.
4
With the mixer running, slowly rain in the evaporated cane juice.
5
Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes.
6
Sift the flour over the whipped whites and gently fold until smooth.
7
Scrape the meringue into a clean bowl.
8
(And hey, guess what?
9
You just made a small batch of angel food cake batter!)
10
Into the mixer bowl (no need to clean it), place the cream cheese.
11
Place the bowl back on the mixer and fit the mixer with the paddle attachment.
12
Beat on medium speed until creamy.
13
Add the honey and beat until smooth.
14
Beat in the egg yolks one at a time.
15
Add the lemon juice, vanilla extract and lemon zest and beat to blend well.
16
Reduce the mixer speed to low and stir in the yogurt.
17
Carefully fold about a third of the egg white mixture into the batter to lighten it.
18
Gently fold in the remaining whites until the batter is smooth.
19
Scrape the batter into the prepared pan.
20
Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here).
21
Turn off the oven and let the cake continue to cook in the oven for 1 hour.
22
Cover and chill in the refrigerator for at least 3 hours.
23
When ready to serve, unmold the cheesecake and put onto a serving platter.
24
For the topping: In a medium bowl, whisk together the honey, hot water and vanilla.
25
Add the apricots and blackberries to the bowl and gently toss to coat.
26
Top the cheesecake with the honey and fruit mixture, slice and serve.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Nonstick cooking spray, for spraying the springform pan, 4 large eggs, separated, at room temperature, 1/4 teaspoon fine sea salt, 1/4 cup evaporated cane juice, and more.

Yes, Honeyed Yogurt Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honeyed Yogurt Cheesecake

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