GREEK YOGURT CHEESECAKE
Cinnamony pita chips take the place of the usual graham crackers for the crust in this uber-satisfying cheesecake (with only 12 grams of fat per slice!). It's so creamy and tangy, you may never need to make full-fat cheesecake again.
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 10 servings
Number Of Ingredients 14
Steps:
- 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. Put the pita chips into a food processor and pulse until fine. 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. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
- 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. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
- 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. 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. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
- 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.
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[email protected]This cheesecake is a bit too rich for my taste. I think I'll try making it with a lighter cream cheese next time.
Kristine Calvillo
[email protected]I'm not a big fan of Greek yogurt, but I was pleasantly surprised by how well it worked in this cheesecake. It gave it a nice tangy flavor.
Muteekhan
[email protected]This is the best cheesecake recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Joan Njeri
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I expected. I'm not sure what went wrong.
kamran khan6262
[email protected]This cheesecake is way too sweet for my taste. I'll have to cut the sugar in half next time.
Dliky Shkaw
[email protected]The cheesecake was delicious, but I found the crust to be a bit too thick. Next time I'll try using a graham cracker crust instead.
Tamara Walker
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Mr.irshaad Khaskheli
[email protected]This recipe was easy to follow and the cheesecake turned out perfectly. I'll definitely be making it again!
Prince Hamza
[email protected]I'm not usually a fan of cheesecake, but this one changed my mind. The crust was perfectly crunchy and the filling was smooth and creamy.
Md:Al Amin Islam
[email protected]This cheesecake was a hit at my last dinner party! The tanginess of the Greek yogurt gave it a unique flavor that everyone loved.