This Lemon Greek Yogurt Cheesecake is a delightful twist on a classic dessert, offering a lighter, tangier, and equally satisfying experience. By incorporating Greek yogurt, we transform the traditional rich cheesecake into a refreshingly vibrant treat perfect for any occasion, especially those warm summer gatherings or a sophisticated dinner party.
Why you will love this recipe:
- Light and Refreshing: The Greek yogurt adds a wonderful tanginess and reduces the overall richness, making it a guilt-free indulgence.
- Easy to Make: This recipe is straightforward and doesn’t require any baking, making it an excellent choice for beginner bakers or those who want a quick and impressive dessert.
- Vibrant Flavors: The combination of lemon zest and fresh berries provides a burst of flavors that perfectly complement the creamy texture of the cheesecake.
- Impressive Presentation: Decorated with fresh berries and mint leaves, this cheesecake looks as good as it tastes, making it a show-stopping centerpiece for any table.
- Versatile: It’s adaptable for various dietary preferences, such as using gluten-free biscuits for a gluten-free version or substituting honey for sugar to lower the glycemic index.
Ingredients:
DIGESTIVE BISCUITS:
- 200g (1 ¾ cups)
BUTTER:
- 100g (7 tbsp)
HEAVY CREAM:
- 300ml + 20ml (1 ¼ cups + 1 tbsp)
GREEK YOGURT:
- 500g (2 cups)
SHEET GELATIN:
- 12g (4 sheets)
SUGAR:
- 100g (½ cup)
FRESH LEMON ZEST:
- 1
FRESH MIXED BERRIES, AS NEEDED
FRESH MINT LEAVES, AS NEEDED
Preparation:
Step 1: Soften the Gelatin: Place the gelatin sheets in a bowl of cold water and let them soak for about 5-7 minutes. This process, known as blooming, is crucial as it hydrates the gelatin, allowing it to dissolve evenly and provide the necessary structure for the cheesecake.
Step 2: Prepare the Biscuit Base: Crush the digestive biscuits using a food processor until they form fine crumbs. Alternatively, you can place the biscuits in a resealable bag and crush them with a rolling pin. This method is perfect for those who enjoy a more hands-on approach or don’t have a food processor.
Step 3: Combine Biscuit Crumbs and Melted Butter: Melt the butter in a small saucepan over low heat or in the microwave in 30-second intervals. Be careful not to overheat the butter, as this can change its flavor. In a large bowl, mix the melted butter with the crushed biscuits until well combined. Ensure that all the crumbs are evenly coated with butter, which will help the base stay together.
Step 4: Press the Biscuit Mixture into the Pan: Line the base of a springform pan (about 8-9 inches in diameter) with plastic wrap or parchment paper. This step is essential as it prevents the cheesecake from sticking to the pan and makes it easier to remove later. Press the biscuit mixture evenly into the base of the pan, using the back of a spoon or a flat-bottomed glass to create a firm, compact layer.
Step 5: Chill the Base: Place the springform pan in the refrigerator and chill for at least 15 minutes. This chilling time allows the butter to solidify, which will create a stable base for the cheesecake filling. You can also place it in the freezer for a shorter amount of time if you’re in a hurry.
Step 6: Whip the Heavy Cream: In a large bowl, combine the cold heavy cream, sugar, and lemon zest. Using an electric mixer (either a stand mixer or a handheld mixer), whip the mixture until stiff peaks form. It’s important to use cold heavy cream for best results. The lemon zest adds a bright, aromatic flavor to the cream, enhancing the overall taste of the cheesecake.
Step 7: Incorporate Greek Yogurt: Add the Greek yogurt to the whipped cream mixture and mix until smooth and well combined. Be gentle while mixing to avoid deflating the whipped cream. The Greek yogurt not only adds a tangy flavor but also makes the cheesecake lighter and healthier than traditional versions.
Step 8: Melt the Gelatin: Squeeze out any excess water from the softened gelatin sheets. In a small saucepan, heat the 20ml (1 tbsp) of heavy cream over low heat. Add the squeezed gelatin to the cream and stir constantly until the gelatin is fully dissolved. Make sure not to boil the mixture, as this can affect the gelatin’s setting properties. Alternatively, you can melt the gelatin in the microwave in short bursts, stirring in between, until it’s completely dissolved.
Step 9: Combine Gelatin Mixture with Cream and Yogurt: Pour the melted gelatin mixture into the cream and yogurt mixture. Using the electric mixer, mix again until everything is fully incorporated. This step ensures that the gelatin is evenly distributed throughout the filling, which is essential for a smooth and firm cheesecake.
Step 10: Pour Filling over Biscuit Base: Remove the chilled biscuit base from the refrigerator and spread the cream mixture evenly over it. Use a spatula to level the surface, ensuring that the filling is distributed uniformly. This will give the cheesecake a professional look.
Step 11: Refrigerate to Set: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set. This resting time is crucial for the cheesecake to achieve the right consistency and texture.
Step 12: Decorate and Serve: Before serving, carefully remove the cheesecake from the springform pan. Decorate the top with fresh mixed berries and mint leaves for a beautiful and vibrant finish. The berries add a burst of freshness and color, making the cheesecake even more appealing.
COOKING Rating:
- Ease of Preparation: 4/5 (Easy to Moderate)
- Taste: 5/5 (Excellent)
- Presentation: 5/5 (Visually Appealing)
Serving Suggestions:
Serve chilled as a dessert. Pairs well with:
- A light drizzle of honey or berry coulis
- A scoop of vanilla ice cream
- A glass of sweet dessert wine
Tips:
- Use full-fat Greek yogurt for the best texture and flavor.
- Make sure the gelatin is fully dissolved before adding it to the cream mixture to avoid lumps.
- Do not over-mix the cream and yogurt mixture, as this can result in a runny cheesecake.
- For a smoother base, pulse the digestive biscuits with the butter in a food processor until it resembles wet sand.
- If you don’t have gelatin sheets, you can use gelatin powder. Follow the package instructions for the correct amount to use.
Prep Time: 25 minutes Cook Time: 5 minutes (for melting butter and gelatin) Total Time: 4 hours, 30 minutes (including chilling time)
Nutritional Information: (Approximate per serving, assuming 8 servings) Calories: 350 Protein: 8g Sodium: 150mg
Conclusion:
This Lemon Greek Yogurt Cheesecake is a delightful and refreshing dessert that combines the tangy flavors of lemon and the creamy texture of Greek yogurt. It’s a perfect treat for any occasion, offering a lighter and healthier alternative to traditional cheesecake. With its easy preparation and impressive presentation, this recipe is sure to become a favorite in your dessert repertoire. Whether you’re hosting a dinner party or simply craving something sweet, this cheesecake is guaranteed to impress. The combination of the crisp biscuit base, the smooth and tangy filling, and the fresh berry topping makes for a truly unforgettable dessert experience. So, gather your ingredients and prepare to indulge in this guilt-free pleasure!
Questions and Answers about this recipe:
Q1: Can I use a different type of biscuit for the base?
A1: Absolutely! Digestive biscuits are traditionally used, but you can substitute them with graham crackers, shortbread cookies, or any other type of biscuit that crumbles easily. Just make sure to adjust the amount of butter accordingly to achieve the right consistency.
Q2: Can I make this cheesecake gluten-free?
A2: Yes, you can easily make this cheesecake gluten-free by using gluten-free biscuits for the base. There are many gluten-free biscuit options available in most supermarkets or health food stores. Ensure all other ingredients are also gluten-free to avoid any cross-contamination.
Q3: Can I use a different type of yogurt?
A3: While Greek yogurt is recommended for its thick and creamy texture, you can experiment with other types of yogurt. However, keep in mind that the consistency of the cheesecake may vary depending on the type of yogurt used. Full-fat Greek yogurt will provide the best results.
Q4: How long can I store this cheesecake in the refrigerator?
A4: This cheesecake can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing odors from other foods in the refrigerator.
Q5: Can I freeze this cheesecake?
A5: While it’s not ideal, you can freeze this cheesecake, but the texture may change slightly upon thawing. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 1-2 months. When ready to serve, thaw it in the refrigerator overnight. Be aware that the texture of the filling may become slightly grainy after freezing and thawing.
