Greek Yogurt Cheesecake
A lighter version of cheesecake that replaces most of the full-fat cheese with Greek yogurt, keeping the creamy texture and distinctive tangy taste with more protein, and we adjusted it to suit local tastes.
Preheat the oven to 175°C and prepare a small round pan.
Mix the crushed biscuits with the melted butter and press firmly into the bottom of the pan, because good packing keeps the crust from crumbling when sliced.
Beat the yogurt, cream cheese, honey, cornstarch, lemon juice, vanilla, and salt until completely smooth, as the starch sets the filling and prevents it from cracking.
Pour the filling over the crust and smooth the surface.
Bake for fifty minutes in the middle of the oven until the edges set and the center stays slightly soft, since the slight softness in the center disappears as it cools.
Cool the cheesecake at room temperature for an hour, then refrigerate it uncovered for six to eight hours until set before slicing.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Greek Yogurt Cheesecake, and how to fix them:
You baked it too long; take it out while the center is still slightly soft, as it firms up while cooling.
You cut back the cornstarch or did not chill it enough; stick to the amount and chill it a full night.
You did not pack it well; press it firmly with the back of a spoon before adding the filling.
Keep it covered in the refrigerator for up to four days.
Freeze it in wrapped slices for up to a month, and thaw in the refrigerator before serving.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Cream cheese | Firm silken tofu | 120 g | A plant-based alternative that keeps the texture creamy. |
| Honey | Maple syrup | 120 g | An alternative with the same sweetness. |
| Cornstarch | Almond flour | 16 g | For those who prefer avoiding starch, with acceptable set. |
| Biscuit crust | No crust | 0 g | Pour the filling alone for a lighter mousse-like version. |
| Ingredient | Two servings | Four servings | Eight servings (base) |
|---|---|---|---|
| Greek yogurt | 90 g | 180 g | 360 g |
| Cream cheese | 30 g | 60 g | 120 g |
| Honey | 30 g | 60 g | 120 g |
| Cornstarch | 2 g | 4 g | 8 g |
Let the cheesecake sit a full night in the refrigerator before slicing, as the long chill is what gives it the clean, firm texture.
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