Easiest Way to Prepare Appetizing Yogurt cheesecake

Yogurt cheesecake. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended.

Bake until the crust is slightly dry in appearance. Scrape mixture into hot or cool crust. Not only is this baked yogurt cheesecake recipe blessedly water-bath-free (I took a major shortcut by combining the ingredients in a food processor), it delivers the luscious, creamy indulgence the name "cheesecake" promises, but in a more balanced way. You can cook Yogurt cheesecake using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Yogurt cheesecake

1. Prepare 200 g of .
2. You need 30 g of .
3. Prepare 3 of .
4. It's 400 g of .
5. You need 80 g of .
6. Prepare of .

I used Greek yogurt instead of sour cream, reduced-fat cream cheese in place of full, and a more moderate quantity of eggs. Clean out the food processor you used for the crust and combine the yogurt, vanilla, sugar and eggs. Blend everything together until smooth, add the pinch of salt and corn starch and blend again. How To Make This Cheesecake Without Sour Cream.

Yogurt cheesecake step by step

1. Mix the cookies with butter.
2. Whip the eggs with sugar.
3. Add yogurt and lemon peel.
4. Cookies mix place to a form.
5. Pour into a form.
6. Bake 160 degrees about an hour.

Mix in flour, vanilla and zest just until blended. Pour the mixture over the tennis biscuit base. I added granadilla pulp on top for extra flavour. In a stand mixer fitted with the paddle attachment, or a large bowl and handheld mixer, combine the cream cheese and sugar. Then add the yogurt, eggs, vanilla extract, and kosher salt.