Light Greek yogurt and lemon cheesecake

Light Greek yogurt and lemon cheesecake

Creamy and healthy cheesecake that replaces part of the fat with protein-rich Greek yogurt.

Type: Desserts

Cuisine: American

Keywords: Greek yogurt cheesecake|healthy homemade dessert|light cheesecake|lemon cheesecake recipe|Greek yogurt desserts|easy cheesecake

Recipe Yield: 8 servings

Calories: 280 kcal

Preparation Time: 20M

Cooking Time: 50M

Total Time: 1H10M

Recipe Ingredients:

• 220 g Maria cookies
• 100 g butter
• 2 cups Greek yogurt
• 3 eggs
• 1 cream cheese
• Condensed milk
• Lemon zest

Recipe Instructions:

Make the base:

Mix crushed cookies with butter and press into the bottom of the pan.

Blend filling:

Blend yogurt, cream cheese, eggs, lemon, and condensed milk until smooth.

Water bath:

Place mold in tray with hot water for gentle cooking.

Bake:

Cook at 180°C for 50 min until the center is almost firm.

Rest in oven:

Turn off oven and let cool inside with the door ajar to prevent cracking.

Editor's Rating:
4.9

Recipe for Light Greek Yogurt and Lemon Cheesecake

Hello! We are going to prepare a delicious light Greek yogurt and lemon cheesecake. This dessert combines the creaminess of Greek yogurt with the fresh and acidic touch of lemon, achieving a perfect balance in every bite. Furthermore, it is a healthy and easy-to-make dessert at home. Ideal for those looking to take care of their diet without giving up sweets.

Preparation time

This recipe is quite accessible in terms of time and technique to prepare a creamy and refreshing dessert.

• Preparation: 20 minutes
• Cooking: 50 minutes
• Total: 1 hour 10 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For the base

• 220 g crushed Maria cookies
• 100 g melted butter

For the filling

• 1 can condensed milk
• 3 eggs
• 2 cups of Greek yogurt unsweetened
• ½ cup flour
• 1 bar of cream cheese
• 4 tablespoons lemon juice
• ½ tablespoon lemon zest

If you don't have flour on hand, you can replace it with cornstarch using the same amount.

Utensils we will use

• Cheesecake pan (you can use a common round pan or an adaptable assembly ring with parchment paper underneath)
• Blender or mixer
• Large mixing bowl
• Sieve (optional for smoothing the mixture)
• Knife and cutting board for crushing cookies (if you don't buy them pre-ground)
• Pan for melting butter

Preparation

1. Prepare the cheesecake base

1. Crush the cookies: Place the Maria cookies in a plastic bag and, with a rolling pin or something heavy, crush them until you get small pieces and fine powder. This will ensure a uniform base.
2. Mix with butter: Melt the butter over low heat and mix in a bowl with the crushed cookies. Integrate well until a sandy and moist dough is formed.
3. Form the base in the pan: Place a disc of parchment paper at the bottom of a pan. Distribute the cookie mixture, pressing firmly to cover the entire bottom and make it compact. This will help the base maintain its shape when baking.

2. Prepare the Greek yogurt and lemon filling

1. Lightly heat the ingredients: To avoid lumps, first put the room temperature cream cheese and Greek yogurt in the blender. This will help create a creamy mixture.
2. Add remaining ingredients: Add the condensed milk, eggs, flour, lemon juice, and zest. Blend everything until you get a homogeneous mixture without lumps. Flour helps give structure, but if you use cornstarch, it provides a more delicate texture.

3. Cooking in a water bath

1. Pour the mixture into the mold: Carefully pour the yogurt mixture into the mold over the cookie base.
2. Prepare a water bath: Place the mold on a rimmed baking sheet and pour hot water until it covers half of the mold. This prevents the cheesecake from drying out and allows for even cooking.
3. Cover with aluminum foil: This will prevent the surface from browning too much or forming a crust.
4. Bake at 180°C: Cook for approximately 50 minutes or until, when moving the mold, the center barely wiggles a little. It is key not to overbake to maintain the creamy texture.
5. Cool inside the oven: Turn off the oven and leave the cheesecake inside until the oven is completely cold. This prevents the surface from cracking.

4. Resting and refrigeration

1. Refrigerate for at least 2 hours: This will allow the cheesecake to finish setting and achieve the ideal consistency for slicing.
2. Unmold carefully: Use a thin knife to separate the edges and remove the paper. This ensures that the portions come out whole.

To finish and serve

Before serving, you can decorate with additional lemon zest or even a little jam of red berries to give it a sweet and colorful touch that contrasts with the acidity of the lemon. Serving it cold is essential to preserve its creamy and refreshing texture. This dessert pairs great with coffee or a mild tea.

Benefits of Greek yogurt in light and creamy desserts

The use of Greek yogurt is the key to achieving a light cheesecake with a rich and creamy texture. This ingredient provides more protein than traditional yogurt. This not only nourishes more but also helps the dessert be more filling.

Greek yogurt has fewer carbohydrates and sugar, which benefits those who monitor their sugar intake or follow low-carb diets. Furthermore, its thick texture allows for using less to achieve a creamy result – with fewer calories.

From a nutritional point of view, yogurt is also a source of probiotics, which promote digestive health, especially if yogurt with active cultures is used. Finally, it stands out for its content of calcium and essential minerals like phosphorus and zinc, important for strong bones and general well-being.

This cheesecake is a clear example of how incorporating healthy ingredients can maintain delightful flavor and texture, in addition to being a perfect alternative without sacrificing the pleasure of a good dessert.

Tips for your cheesecake to be perfect: texture and flavor

For the cheesecake to have a creamy and firm finish, consider these tips:

• Use room temperature ingredients: Cream cheese and yogurt should not be cold to avoid lumps in the mixture.
• Do not overbake: The center should jiggle slightly at the end, thus preserving that characteristic soft texture.
• Bake in a water bath: This is essential for even cooking and to prevent cracks from forming.
• Let it rest inside the turned-off oven: This step prevents sudden temperature changes that could crack the cheesecake.
• Refrigerate well before unmolding: This dessert requires cold to set and be easily cut.

For what occasions is the light Greek yogurt and lemon cheesecake ideal

This cheesecake is perfect for sharing at family gatherings, as a dessert after a celebratory meal, or to refresh a summer afternoon thanks to its citrus touch. Being low in fat and a refreshing sweet, it can be an option for those looking for a light but tasty alternative at festivities or casual get-togethers. It is also a suitable dessert for different types of diets because it offers a balance between flavor and nutrition.

Comparative table of light Greek yogurt and lemon cheesecake with other similar recipes

Frequently asked questions about light Greek yogurt and lemon cheesecake

Share your experience preparing light Greek yogurt and lemon cheesecake

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Basic culinary glossary for light Greek yogurt and lemon cheesecake

• Greek yogurt: Thick and creamy yogurt with more protein than regular yogurt.
• Zest: The thin outer layer of citrus peel that provides intense aroma and flavor.
• Water bath: A cooking technique where the mold is placed in another container with water to maintain humidity and stable temperature.
• Cornstarch: Starch extracted from corn used to thicken or replace flour in gluten-free recipes.
• Unmold: Action of removing the dessert or preparation from the mold to serve.