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greek yogurt new york cheesecake ohsweetbasil.com
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3.58 from 14 votes

Greek Yogurt New York Cheesecake Recipe

Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: 500+ Best Dessert Recipes
Keyword: berry sauce, brown sugar, cheesecake, cream cheese, dessert, graham cracker crust, greek yogurt, raspberries, raspberry sauce, recipe
Servings: 12 servings
Author: Sweet Basil

Ingredients

For the Cheesecake

  • 16 Ounces Cream Cheese 2 bricks, softened
  • 1 1/3 Cups Sugar
  • Pinch Salt
  • 2 Cups Greek Yogurt Plain, 2%- we use Tillamook
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/2 teaspoons Lemon Juice
  • 6 Large Eggs plus 2 large egg yolks
  • 1 Tablespoon Butter melted for the pan

For the Graham Cracker Crust

  • 16 Graham Crackers crushed fine in a food processor
  • 1/3 Cup Sugar
  • Pinch Salt
  • 1 Lemon zested
  • 6 Tablespoons Butter melted

For the Raspberry Sauce

  • 2 Cups Raspberries
  • 1/3 Cup Brown Sugar
  • 1 teaspoon Unflavored Gelatin
  • 1 Tablespoon Water
US Customary - Metric

Instructions

For the Crust

  • Heat the oven to 325.
  • Cut the cream cheese into cubes and set aside while you make the crust.
    16 Ounces Cream Cheese
  • In a food processor, blend together the graham crackers, sugar, salt, and lemon zest.
    1 Lemon, 16 Graham Crackers, 1/3 Cup Sugar, Pinch Salt
  • Stir in the melted butter and press into the bottom of a spring form pan.
    6 Tablespoons Butter
  • Bake for 12-13 minutes and then allow to cool on a wire rack.

For the Cheesecake

  • Increase the temperature to 500.
  • In the bowl of a standing mixer, add the cream cheese and mix until softened, about 1-2 minutes.
  • Add the sugar and salt and beat again, scraping down the sides of the bowl.
    1 1/3 Cups Sugar, Pinch Salt
  • Add the greek yogurt, vanilla and lemon juice.
    2 Cups Greek Yogurt, 1 1/2 teaspoons Vanilla Extract, 1 1/2 teaspoons Lemon Juice
  • Beat on low until well combined.
  • Scrape down the sides of the bowl and add the egg yolks, beat again and scrape down the sides.
    6 Large Eggs
  • Next, add the eggs, two at a time mixing the entire time.
  • Once all have been added allow to mix for 1 minute.
  • Using a pastry brush, and being careful to not disturb the crust, brush the inside walls of the spring form pan with the melted butter.
    1 Tablespoon Butter
  • Pour in the filling and bake for 10 minutes. DO NOT OPEN THE OVEN DOOR, but after 10 minutes turn the heat down to 200.
  • Allow to bake for about 1 1/2 hours or until the internal temp of the cheesecake is 150 (using a thermometer) Let the cheesecake cool on a wire rack, not the stove top, for 5 minutes then run a pairing knife around the edges.
  • Let the cheesecake cool an additional 2 1/2 hours then wrap tightly in saran wrap and cool in the fridge for at least 3 hours, up to 3 days.
  • To unmold the cheesecake I like to do like America's Test Kitchen and wrap the pan with a hot dish towel for a minute and then open it.
  • Serve with red berry sauce.

For the Berry Sauce

  • Cook the berries and brown sugar in a sauce pan over medium low heat, smashing occasionally.
    2 Cups Raspberries, 1/3 Cup Brown Sugar
  • Cook for about 6-8 minutes then remove from the heat and using a mesh strainer over a bowl, strain out the seeds by pressing the mixture with a rubber spatula.
  • Place back in the saucepan.
  • Sprinkle the gelatin over the water and let sit for 3 minutes.
    1 teaspoon Unflavored Gelatin, 1 Tablespoon Water
  • Stir into the berry sauce and allow to sit for 2 hours.
  • Whisk the sauce before pouring it over the cheesecake.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 54g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 340mg | Potassium: 203mg | Fiber: 2g | Sugar: 42g | Vitamin A: 837IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg