yoghurt cheesecake

this lighter cheesecake is made with a combination of greek yogurt and cream cheese, but it is just as rich and creamy as a traditional cheesecake. all the richness and creaminess of cheesecake without a whole day’s worth of calories in one slice. i swap some of the cream cheese with greek yogurt, and use reduced fat cream cheese instead of full fat. the result is a sweet and tangy, super creamy cheesecake with a fraction of the calories in a traditional cheesecake. no water bath, no tenting with foil, and no changing oven temperature – this is the easiest cheesecake ever!

i find that this cheesecake tastes best when paired with fruit (as opposed to chocolate or caramel). it is not the old high fat cheesecake; instead a light cheese pie. i do add a bit more lemon zest . all images and content are copyright protected. if you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.

this healthy cheesecake is made with an easy graham cracker crust and topped with a homemade raspberry swirl. for all of our cheesecake inspired recipes on fir foodie finds like these chocolate chai cheesecake bars and these delicious pumpkin cheesecake bars, we replace part of the cream cheese with greek yogurt. greek yogurt adds a delicious tartness to any cheesecake recipe and is a great healthy alternative to cream cheese. there are 3 elements of this greek yogurt cheesecake — the crust, the filling and the raspberry sauce. add the melted butter and vanilla into the food processor and pulse until a crumble has formed — this will be your cheesecake crust! pour the graham cracker mixture into the springform pan and use a spatula or a measuring cup to form a crust.

place a roasting pan or baking sheet with sides into the oven and fill with about 1-2 inches of water. prepare the cheesecake filling by placing the softened cream cheese into a stand mixer and mix on medium speed until the cream cheese is completely smooth. set aside ¼ cup of the raspberry sauce for later and then drizzle the rest of the raspberry sauce over the cheesecake in a checkerboard-like design. when the cheesecake is done there will be a slight jiggle to the cheesecake but it won’t be liquid-y. remove the cheesecake from the fridge, take off the sides of the springform pan and serve each slice with a drizzle of the leftover raspberry sauce. wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.

yogurt cheesecake is a delicious lighter dessert. this easy cheesecake recipe is made with greek yogurt, has a graham cracker crust and is topped with fresh ingredients ; 1 1/2 cups greek yogurt, vegan if desired ; 1/2 cup cream cheese, or soft or firm tofu ; 1/4 tsp salt, just over level ; 1 1/2 tsp 1 17-ounce container plain 2-percent greek yogurt. 8 ounces reduced-fat cream cheese, at room temperature. 3 large eggs. 3/4 cup sugar., .

this light greek yogurt cream cheese cheesecake recipe has decadence written all over it. it’s lightened up, but i promise you won’t be able to tell! cheesecake filling: ; 14 ounces 2% plain greek yogurt ; 16 ounces reduced fat cream cheese, softened to room temperature ; 3 large eggs ; 1 cup filling 3 packages (8 oz each) cream cheese, softened 2/3 cup sugar 3 eggs 1 container (6 oz) greek fat free honey vanilla yogurt 2 tablespoons gold medal™, .

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