This Yogurt Cream Cheese Cheesecake has written decadence, but I think it’s great that it’s lightened! I promise you will not miss whole cheese and thick sour cream. This cheesecake is light and fluffy, but still rich, has a very subtle lemon flavor and you will not feel too full!
- 1 1/2 cups crushed nilla wafers
- 2 tablespoons brown sugar
- 1 teaspoon lemon zest
- 3 tablespoons butter melted
- 2 (8 oz) tubs whipped greek yogurt cream cheese softened to room temperature
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 (16 oz) container 2 % plain greek yogurt room temperature
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
Crush nilla wafers in your food processor and measure out 1 and 1/2 cups. Mix the crumbs with brown sugar and lemon zest. Once this is mixed together, pour melted butter over the crumb mixture and mix with a fork until the butter has been fully incorporated. There will be chunks. No worries! Pour this into the bottom of a greased 9 in cheesecake pan (the bottom and sides need to be well greased) and press down gently, but firmly until the crust is evenly distributed on the bottom of the pan.
I got this in a preheated 325 degree F oven and let it bake for about 6 – 8 minutes.
Once the crust is done, remove from the oven and set aside. Now you can get your filling ready.
Take two room temperature 8 oz tubs of whipped greek yogurt cream cheese. Since the cream cheese I used was already whipped, I just gave it a quick stir in my stand mixer.
Then, one at a time, incorporate your room temperature eggs.It’s important to use all room temperature ingredients, to avoid clumping in the mixture. Don’t over mix!
Now, add in 1 cup of sugar and mix together. Make sure to scrap down the sides and bottom of the bowl and mix again to make sure that everything is being mixed together evenly. Now mix in some 2 % plain greek yogurt, lemon zest, vanilla extract, lemon juice, salt, and cornstarch.
Once the cheesecake mixture has been mixed pour onto your pre baked crust.
Bake this at 325 degrees F for about 40-50 minutes. After 40-50 minutes, the middle will still be “jiggly”. That’s ok! 2 – 3 inches from the middle should be jiggly. It will continue to set as it cools.
Once the cheesecake has cooked, remove from the oven and let cool at room temperature for at least 30 minutes.
Then loosely cover with foil (you may get a little condensation) and let cool in the refrigerator for at least 4 hours. If you’re really impatient, I tested this at 2 hours in the fridge, and it was still warm and a little gooey, but what’s bad about that?
A similar recipe of traditional cheesecake has 610 calories, 45 grams of fat, and only 9 grams of protein per slice