Made with AI
Berry-Swirl Yogurt Cheesecake with Graham Cracker Crust
250 min 649 kcal per serving Medium
Ingredients
4 Servings
- Graham crackers, finely crushed150 g
- Unsalted butter, melted50 g
- Light cream cheese, softened450 g
- Plain Greek yogurt200 g
- Granulated sugar90 g
- Large eggs3 large eggs
- Mixed raspberries and strawberries, pureed200 g
- Cornstarch20 g
- Vanilla extract2 tsp
Instructions
- 1
Preheat the oven to 160°C (325°F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper and lightly grease the sides.
- 2
Combine the finely crushed graham crackers with the melted butter until the crumbs are evenly moistened.
- 3
Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove from the oven and let it cool slightly.
- 4
Place the berry puree in a small saucepan over medium-low heat. Cook for 5–8 minutes, stirring frequently, until slightly thickened. Remove from the heat and allow it to cool.
- 5
In a large bowl, beat the softened light cream cheese and granulated sugar on low speed until smooth. Avoid overmixing, as excess air can cause cracks.
- 6
Mix in the Greek yogurt, cornstarch, and vanilla extract until evenly combined.
- 7
Add the eggs one at a time, mixing on low speed after each addition just until incorporated.
- 8
Pour the cheesecake batter over the cooled crust and smooth the top.
