Greek yogurt revolution: Crafting the perfect cheesecake
Most cheesecakes are traditionally made using curd cheese, often sourced from ready-made mixes available in tubs. But what if I told you that a cheesecake made with Greek yogurt could be even better? It's lighter, fluffier, and more delicate, with a preparation method that's unbelievably simple. Thanks to Greek yogurt, you'll achieve a velvety texture and lightness that classic curd cheese just can't provide.
Greek yogurt serves as a perfect base for baking—creamy, naturally acidic, and slightly rich, resulting in a moist and fluffy cheesecake. Moreover, it's an ideal alternative for those without access to high-quality curd cheese or who simply prefer lighter bakes. This cheesecake requires no cheese grinding or lengthy preparation—all you need to do is mix the ingredients and place it in the oven. The result? A cake as delicate as a cloud, with a pronounced vanilla aroma and an ideally creamy texture.
Recipe for Greek yogurt cheesecake
If you're seeking the ultimate cheesecake—light, delicate, and incredibly easy to prepare, this recipe is for you. Greek yogurt guarantees a velvety texture and lightness that even the finest curd cheese can't match.
Ingredients:
- 500g Greek yogurt,
- 4 eggs,
- 100g sugar,
- 1 packet of vanilla pudding,
- 1 teaspoon vanilla extract,
- 50g melted butter,
- zest from one lemon,
- 2 tablespoons potato starch,
- pinch of salt,
- icing sugar for dusting (optional).
Preparation:
- Transfer the Greek yogurt to a bowl, add the eggs and sugar, and beat into a smooth mixture. Add the vanilla pudding, potato starch, vanilla extract, and lemon zest, and gently mix.
- Pour in the melted butter and mix again, then transfer the mixture to a springform pan (approximately 22cm in diameter) lined with parchment paper. Bake at 160°C for about 50-60 minutes, until the cheesecake is lightly browned and springy.
- After baking, leave it in the oven with the door slightly open for 15 minutes. Once completely cooled, dust with icing sugar.
Why make cheesecake with Greek yogurt?
Greek yogurt cheesecake is a wonderful alternative to traditional baking—it's lighter, fluffier, and less calorie-dense than the classic version with curd cheese. With no need to grind cheese or prepare for long periods, this cheesecake is quick to make, and its taste will impress even the most ardent fans of classic cheesecakes.
Additionally, Greek yogurt is rich in protein, calcium, and healthy fats, making this dessert not only delicious but also slightly healthier. You can also modify the recipe as you wish—add dried fruits, raisins, a chocolate drizzle, or fresh fruits on top.
What else can replace curd cheese in cheesecake?
Curd cheese is a staple ingredient in traditional cheesecakes, but not everyone likes it or has access to it. Fortunately, there are many alternatives that provide a fluffy, creamy, and equally delicious consistency.
One of the best substitutes is ricotta—a cheese with a delicate and light texture, making the cheesecake creamier and less dense than when made with curd cheese. Ricotta has a subtly sweet flavour, which makes it ideal for desserts.
Another great option is mascarpone, which gives the cheesecake an exceptional velvety texture. Cheesecake with mascarpone is creamier and moister, though a bit richer in calories. It pairs well with light, no-bake cheesecakes as well as baked ones.
If you're looking for a more diet-friendly version, try skyr—an Icelandic yogurt high in protein and low in fat. It makes the cheesecake lighter and more health-conscious yet still retains its fluffiness.
Another interesting option is homogenised cheese or natural cream cheese, which works well in no-bake cheesecakes and gives them a smooth, uniform texture.
Finally, you can also use coconut milk in a plant-based version, which, when combined with millet or tofu, allows for the creation of a dairy-free and vegan cheesecake equivalent that tastes reminiscent of the classic version.
