Greek  Yogurt Cheesecake

Baked Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!

Crust: Graham Wafers Butter Erythritol or Cane Sugar Filling: Cream Cheese Greek Yogurt Erythritol or Cane Sugar Eggs Pure Vanilla Extract Cherry Compote (Optional) Water Maple Syrup Lemon Juice Cornstarch Cherries (Fresh or Frozen)

Ingredients You Need

Preheat oven to 350 F degrees and rub bottom and sides of  9 in springform pan with butter. In food processor, add grahams and process  until ground.

1.

Transfer to medium bowl, add melted butter and sugar; mix with spatula until combined.

2.

Transfer to springform pan, level with spatula and press  into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.

3.

Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.

4.

Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.

5.

Pour filling over baked crust in a foil wrapped springform pan.

6.

Boil a full kettle of water. Set springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".

6.

Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until center of cheesecake jiggles a bit when you tap the pan.

7.

Remove cheesecake from oven rest in pan with water 1 hour, then transfer to wire rack to cool completely. Remove foil, cover, refrigerate 8 hours to set. Slice into 12 pieces and serve.

8.

Cherry compote: In saucepan, add water, maple syrup, lemon juice and cornstarch. Whisk, add cherries. Boil 3 minutes, reduce heat, cook 10 minutes. Cool, serve with cheesecake.

9.

Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days. Freeze entire cheesecake or slices up to 3 months. Thaw on counter or fridge overnight.

Storing 

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Full recipe at iFoodReal.com