Leftover strawberry topping can be stored in the refrigerator for up to 2 weeks. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. An easy recipe for Greek Yogurt Cheesecake with a fresh strawberry sauce and buttery graham cracker crust. Bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes. Not only is this baked yogurt cheesecake recipe blessedly water-bath-free (I took a major shortcut by combining the ingredients in a food processor), it delivers the luscious, creamy indulgence the name “cheesecake” promises, but in a more balanced way. Preheat oven to 425 degrees F (220 degrees C). I’m especially excited to be sharing the recipe with you today because I’m in Kansas City for a most celebratory reason: my baby sister’s bridal shower! I swap some of the cream cheese with Greek yogurt, and use reduced fat cream cheese instead of full fat. The Well Plated Cookbook is now available! Let thaw overnight in the refrigerator before serving. Required fields are marked *. Stir until evenly moistened, then pour into the prepared pan. I like that the recipe follows a standard cheesecake base. The strawberry topping lasts in the refrigerator for up to two weeks, so after you’ve polished off the cheese, you can spoon any leftovers over vanilla ice cream or use it to jazz up a morning bowl of oatmeal or treat yourself to a Greek yogurt breakfast parfait. Easy reader favorites, made with ingredients you have on hand! Put the pita chips into a food processor and pulse until fine. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Can I still call her my baby sister even though she’s now three inches taller than me, infinitely cooler, and walking down the aisle in four months? The recipe is attainable for a novice baker, and I’ve included every helpful step you need to ensure the cheesecake emerges from your oven crack-free. Bring the mixture to a simmer and let simmer for 5 minutes, stirring constantly. Heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. Ignore everything you’ve heard about cheesecakes being fussy to make, prone to cracking, or heavier than a pile of bricks. You can also refrigerate the berry topping for 1 hour before serving so the sauce can 'set'. Spread almonds onto a baking sheet. I also usually start to feel a little comatose after more than a few forkfuls, a sensation I attribute to the five bricks of cream cheese, carton of sour cream, and half dozen eggs + egg yolks called for in many recipes. Scrape down the bowl then add the eggs, one at a time, blending between each. Add comma separated list of ingredients to include in recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Hubby LOVES vanilla bean cheesecake and he loves coconut. I didn’t tell the group that I’d used low-fat ingredients or mention the Greek yogurt—“low fat” and “cheesecake” are not to two words one can casually place in the same sentence without generating serious skepticism—but I was worried they’d still be able to tell. The result is a sweet and tangy, super creamy cheesecake … How do I do it? Prepare the crust and filling up to 1 day in advance. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Hi Maria! Break up the some of the strawberries as you stir, leaving them a little chunky. And even if the cheesecake does crack? https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake Bake at 325 degrees F in the in center of the oven for 45 to 55 minutes, until the cheesecake is set around the edges but 2 to 3 inches in the middle still wiggle a little bit when you move the pan. Get our all-time MOST POPULAR treats. from about 10 full cracker sheets—be sure to measure! Meanwhile, prepare the strawberry topping: Place the cornstarch and 1/4 cup water in a medium saucepan. For a smooth, velvety, no-crack cheesecake: If you aren’t a fan of strawberry sauce, here are a few ideas for toppings this lemon cheesecake: Create an account to easily save your favorite projects and tutorials. The cheesecake has a buttery, graham cracker crust and is topped with fresh strawberry sauce. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. WELCOME! Reduce the oven temperature to 325 degrees F. Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese. The sauce keeps … I took it out on 45mins cause l usually bake a cheesecake for 30mins and it still sets as it sits out. Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes. To freeze: Cover the baked cheesecake tightly and freeze for up to 2 months. It’s wonderful for summer, especially if you’ve been as powerless to resist the beautiful cartons of fresh strawberries in the grocery store as I have and need a way to use them. Refrigerate overnight, … Stir to completely dissolve. Any extra is delicious over vanilla ice cream, brownies, oatmeal, or Greek yogurt with fruit and granola. Use any variety of berry for the topping. I did make 2 changes: used pecans instead of almonds (personal preference) and I accidentally used coconut milk instead of coconut cream. I think the timing of cheesecake wasn’t right for me it came out brown on top abit. Press almond mixture into the bottom of a 9-inch springform pan; refrigerate until cooled, at least 30 minutes. Greek yogurt cream cheese in my grocery was moldy so I took 16 oz Greek yogurt and left it in the fridge in a sifter for 1-2 days, which solidifies it and turns it into …
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