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Have you tried cheesecake made with Greek yogurt?
It turns out delicate, creamy, and at the same time firm enough to hold its shape beautifully. And the best part — this recipe contains no regular sugar. Instead, we use Prebiosvit.
Today, we’ll show you the entire recipe — from the crunchy base to the chocolate topping.
BASE
180 g of cookies
and 70 g of butter.
Crush the cookies into fine crumbs. Add the melted butter and mix well. The crumbs should become evenly coated and hold their shape when pressed together in your hand.
Transfer the mixture to a 20–22 cm springform pan. Spread it evenly and press down firmly. Place in the refrigerator for 15–20 minutes.
FILLING
And now for the most interesting part.
For the filling, you’ll need:
560 g of 3% Greek yogurt — two 280 g packages.
3 eggs
12 measuring spoons of Prebiosvit (instead of sugar)
35 g of cornstarch and vanilla.
One important note: there is no lemon juice in this recipe. Greek yogurt already has a natural tang, unlike cottage cheese.
Don’t overbeat the mixture — we don’t need to incorporate too much air. The filling should be smooth and fairly thick.
Pour it over the chilled base and smooth the surface.
BAKING
Bake the cheesecake at 160°C (320°F) for approximately 50–60 minutes. It’s important not to overbake it.
After baking, leave the cheesecake in the turned-off oven for about 10–15 minutes, with the door slightly open.
Then let it cool completely. Be sure to refrigerate it for at least 3 hours, or preferably overnight. This is when the cheesecake develops a firmer structure and becomes easy to slice.
CHOCOLATE TOPPING
And now, if you like, you can add a chocolate topping.
Melt the chocolate. You can add chopped nuts if desired.
Spread the chocolate over the well-chilled cheesecake. You don’t have to make the layer perfectly smooth — in fact, beautiful uneven edges and chocolate slightly covering the cut edge make it look even more appetizing.
And here’s what we got.
A delicate Greek yogurt cheesecake, a buttery cookie base, and a crunchy chocolate topping. The texture is more delicate than a classic cheesecake made with cheese, but still firm enough for each slice to hold its shape beautifully.
And one more little detail. Prebiosvit 1:10 is very convenient to use in recipes where you want to replace regular sugar.
For this recipe, just 10–12 g is enough.
And now it’s time to slice… and taste.
Enjoy!
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