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

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

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.

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 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.

Yogurt Cheesecake

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