The Kitchen · Something Sweet
Creamy Greek Yogurt Cheesecake
From The Kitchen · a make-ahead treat
Creamy, almost custardy cheesecake, made mostly from Greek yogurt.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 2 cups full-fat plain Greek yogurt
- 2 large eggs
- ¼ cup honey
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- Tiny pinch of salt
Method
- Heat the oven to 325°F and line an 8-inch springform pan with parchment.
- Whisk the Greek yogurt, eggs, honey, cornstarch, vanilla and salt until completely smooth.
- Pour into the pan and bake about 35 minutes, until the edges are set but the center still has that cheesecake jiggle.
- Let it cool, then refrigerate for at least 3 hours.
Serve with fresh berries and a tiny drizzle of honey.
Make ahead. Make it the night before if you can. The texture gets even better when it’s thoroughly chilled.
Coach's Note
Don’t add more cornstarch. Some of the viral versions use a lot more, but then we’re heading toward yogurt cake. We want creamy, almost custardy cheesecake.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina