Greek yogurt cheesecake: A lighter, fluffier delight
Most cheesecakes are made with traditional curd cheese, often from ready-made cheesecake mixes available in tubs. But what if I told you that a cheesecake made with Greek yogurt might actually be even better? It's lighter, fluffier, and more delicate, and its preparation is unbelievably simple. Thanks to Greek yogurt, you'll achieve a velvety texture and lightness that classic curd cheese just doesn't offer.
Greek yogurt makes a perfect base for baking—it's creamy, naturally acidic, and slightly fatty, resulting in a moist and fluffy cheesecake. Moreover, it's a great alternative for those who don't have access to high-quality curd cheese or simply prefer lighter desserts. This cheesecake doesn't require cheese grinding or lengthy preparation—all you need to do is mix the ingredients and pop it into the oven. The result? A cake as delicate as a cloud, with a pronounced vanilla aroma and an ideally creamy texture.
Recipe for Greek Yogurt Cheesecake
If you're looking for the perfect cheesecake—one that's light, delicate, and incredibly simple to prepare—this recipe is for you. Greek yogurt ensures a velvety texture and lightness that even the best curd cheese can't provide.
Ingredients:
- 17.6 oz Greek yogurt,
- 4 eggs,
- 3.5 oz sugar,
- 1 package of vanilla pudding,
- 1 teaspoon vanilla extract,
- 1.8 oz melted butter,
- zest of one lemon,
- 2 tablespoons potato starch,
- pinch of salt,
- powdered sugar for dusting (optional).
Preparation:
- Transfer the Greek yogurt to a bowl. Add the eggs and sugar, then beat into a smooth mixture. Add the vanilla pudding, potato starch, vanilla extract, and lemon zest, and gently mix.
- Pour in the melted butter and mix again, then transfer the mixture to a springform pan (approximately 8.7 inches in diameter) lined with parchment paper. Bake at 320°F for about 50-60 minutes, until the cheesecake is lightly browned and springy.
- After baking, leave it in the oven with the door slightly open for 15 minutes. Once completely cooled, dust with powdered sugar.
Why make cheesecake with Greek yogurt?
Greek yogurt cheesecake is a great alternative to traditional baking—it's lighter, fluffier, and less calorie-dense than the classic version with curd cheese. With no need to grind cheese or prepare for a long time, this cheesecake is quick to make, and its taste will impress even the biggest fans of classic cheesecakes.
Additionally, Greek yogurt is rich in protein, calcium, and healthy fats, making this dessert not only tasty but also slightly healthier. You can also modify the recipe as you like—add dried fruits, raisins, a chocolate drizzle, or fresh fruits on top.
What else can replace curd cheese in cheesecake?
Curd cheese is a staple ingredient in traditional cheesecake, but not everyone likes or has access to it. Fortunately, many alternatives provide a fluffy, creamy, and equally delicious consistency.
One of the best substitutes is ricotta—a cheese with a delicate and light texture, making the cheesecake creamier and less dense than when made with curd cheese. Ricotta has a subtly sweet flavor, which makes it ideal for desserts.
Another great option is mascarpone, which gives the cheesecake an exceptional velvety texture. Cheesecake with mascarpone is creamier and moister, though a bit more caloric. It pairs well with both light, no-bake, and baked cheesecakes.
If you're looking for a more diet-friendly version, reach for skyr—an Icelandic yogurt high in protein and low in fat. It makes the cheesecake lighter and more fit yet still retains its fluffiness.
Another interesting option is homogenized cheese or natural cream cheese, which works well in no-bake cheesecakes and gives them a smooth, uniform texture.
Finally, you can also use coconut milk in a plant-based version, which, when combined with millet or tofu, allows for the creation of a dairy-free and vegan cheesecake equivalent that tastes reminiscent of the classic version.
