Yogurt Cheesecake Recipe

Name: Yogurt Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 3/4 cup sugar, plus more; sugar, for dusting the pan; 3 cups Greek yogurt; 1 1/2 cups mascarpone; 3 tablespoons confectioners' sugar; 3 large eggs; 6 large egg yolks; 1/2 teaspoon kosher salt; 1 1/2 teaspoons vanilla

Servings: persons

1
The day before, make the cheesecake. Preheat the oven to 350 degrees and bring a kettle of water to a boil. Grease a 10-inch springform pan with cooking spray. Sprinkle with sugar, tapping out excess. Wrap foil around the outside of the pan so it comes up the sides (this prevents the water bath from seeping into the cake).
2
In an electric mixer, beat the yogurt, mascarpone, sugar and confectioner's sugar on medium speed until smooth, about 1 minute. Beat in the eggs and egg yolks, one at a time, scraping down the sides. Beat in the salt and vanilla.
3
Transfer to the springform and set it in a large roasting pan. Fill the roasting pan with enough hot water to rise halfway up the springform. Cover the roasting pan with foil, tenting the foil so it does not touch the cheesecake. Bake for 20 minutes. Rotate the pan and bake for 20 minutes more. Uncover and continue baking, until the cake is puffed but not cracked, jiggly but not liquid in the center, for about 25 minutes more.
4
Cool cake in the roasting pan until the water is lukewarm, then cool on a rack.
5
Cover and refrigerate overnight. Remove sides from springform and serve.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: cooking spray, 3/4 cup sugar, plus more, sugar, for dusting the pan, 3 cups Greek yogurt, and more.

Yes, 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.

That's it — enjoy your meal!

Yogurt Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions