Yogurt Cheesecake Recipe | 酸奶奶酪蛋糕食谱 | no Flour & Gelatin | 无面粉 无吉利丁粉

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with a distinct flavor.

graham cracker crumbs

🥗Healthier: almond flour

💰Cheaper: digestive biscuits

Almond flour is gluten-free and offers a nutty taste.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle coconut flavor.

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it lightly.

Mix graham cracker crumbs and melted butter in a bowl until combined.

Press the crumb mixture firmly into the bottom of the prepared pan.

In a large bowl, beat cream cheese until smooth and creamy.

Add Greek yogurt, sugar, and vanilla extract; mix until well combined.

Incorporate eggs one at a time, mixing after each addition until smooth.

Stir in lemon juice until just combined.

Pour the cheesecake batter over the crust in the springform pan.

Bake in the preheated oven for 45-50 minutes until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens