Baked Cheesecake
This baked cheesecake combines Greek yogurt and cream cheese for a classic dessert that's creamy, tangy, and simple to make.
Ingredients
Cheesecake Filling
- 2 cups Greek yogurt Adds tanginess and thickens the batter.
- 1 cup cream cheese, softened Richness is essential in a cheesecake.
- 1/2 cup sugar or sweetener of choice Use the same volume for consistency.
- 3 pieces eggs Provides structure to the cheesecake.
- 1 teaspoon vanilla extract Adds warm flavor.
- 1/4 cup lemon juice Brightens the flavor.
Optional Crust
- 1 crust Graham cracker crust Optional, makes it feel ‘bakery-style’.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a large bowl, mix the Greek yogurt and softened cream cheese until smooth and creamy.
- Add in the sugar (or sweetener), then mix in the eggs, vanilla, and lemon juice until fully combined.
- If using a graham cracker crust, pour the batter into it; if not, pour it directly into a greased pan.
Baking
- Bake for 30-35 minutes until the center is set and not wet-looking.
Cooling
- Let the cheesecake cool, then refrigerate for at least 4 hours before slicing.
Notes
For the best texture, ensure cream cheese is fully softened prior to mixing. Overmixing can create a looser batter. Chill longer for better flavor and cleaner slices.