Greek Yogurt Cheesecake

Name: Greek Yogurt Cheesecake
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 10
Cuisine: Mediterranean, European, Greek
Ingredients: 473 milliliters frozen wild blueberries; 3 larges eggs; 59 milliliters all-purpose flour; 1 teaspoon unflavored gelatin; 482 grams plain 2-percent Greek yogurt; 10 servings Kosher salt; 1 teaspoon finely grated lemon zest; 227 grams reduced-fat cream cheese, at room temperature; 177 milliliters unsweetened pineapple juice; 473 milliliters cinnamon-sugar pita chips, lightly crushed; 177 milliliters sugar; 2 Tbsps unsalted butter, melted; 1 teaspoon vanilla

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

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 Spray

Wrap

Equipment you will use

Springform Pan

Baking Sheet

Aluminum Foil

Oven

Put the pita chips into a food processor and pulse until fine.

Ingredients you will need

Pita Chips

Equipment you will use

Food Processor

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

Butter

Equipment you will use

Frying Pan

Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.

Ingredients you will need

Crust

Equipment you will use

Oven

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 Cheese

Lemon Zest

Vanilla

Yogurt

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Food Processor

Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.

Equipment you will use

Wire Rack

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 Juice

Blueberries

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Blueberries

Gelatin

Water

Equipment you will use

Bowl

Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.

Equipment you will use

Bowl

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

Blueberries

Sauce

Equipment you will use

Microwave