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Greek Yogurt Cheesecake

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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake

The recipe Greek Yogurt Cheesecake could satisfy your Mediterranean craving in about 4 hours and 40 minutes. This recipe serves 10. One serving contains 247 calories, 10g of protein, and 8g of fat. Head to the store and pick up percent greek yogurt, eggs, kosher salt, and a few other things to make it today.

Instructions

1
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. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
Ingredients you will need
Cooking SprayCooking Spray
WrapWrap
Equipment you will use
Springform PanSpringform Pan
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
OvenOven
2
Put the pita chips into a food processor and pulse until fine.
Ingredients you will need
Pita ChipsPita Chips
Equipment you will use
Food ProcessorFood Processor
3
Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
4
Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
Ingredients you will need
CrustCrust
Equipment you will use
OvenOven
5
Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth.
Ingredients you will need
Cream CheeseCream Cheese
Lemon ZestLemon Zest
VanillaVanilla
YogurtYogurt
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
Equipment you will use
Food ProcessorFood Processor
6
Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes.
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CrustCrust
Equipment you will use
OvenOven
7
Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
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Wire RackWire Rack
8
Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat.
Ingredients you will need
Pineapple JuicePineapple Juice
BlueberriesBlueberries
Equipment you will use
Sauce PanSauce Pan
9
Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined.
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BlueberriesBlueberries
GelatinGelatin
WaterWater
Equipment you will use
BowlBowl
10
Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
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BowlBowl
11
After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
Ingredients you will need
BlueberriesBlueberries
SauceSauce
Equipment you will use
MicrowaveMicrowave
DifficultyExpert
Ready In4 hrs, 40 m.
Servings10
Health Score3
CuisinesMediterraneanEuropeanGreek
Dish TypesSide Dish
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