Because who says you need heavy cream to make a decadent cheesecake? This recipe proves you can achieve that creamy, dreamy texture with simpler ingredients. Perfect for those looking to lighten up their dessert without sacrificing flavor.
Why This Recipe Works
- Uses Greek yogurt as a creamy substitute for heavy cream, adding a slight tang that enhances the cheesecake’s flavor.
- Incorporates a water bath baking method to ensure even cooking and prevent cracks.
- Simple, pantry-friendly ingredients make this recipe accessible to everyone.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup Greek yogurt
- 3 eggs
- 1 tsp vanilla extract
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Aluminum foil
- Roasting pan for water bath
Instructions
Preheat and Prep
Preheat your oven to 325°F. Wrap the bottom of your springform pan with aluminum foil to prevent water from seeping in during the water bath. Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan. Tip: Use a flat-bottomed cup to press the crumbs for an even layer.
Mix the Filling
In a large bowl, beat the softened cream cheese and sugar until smooth. Add Greek yogurt, eggs one at a time, and vanilla extract, mixing well after each addition. Tip: Ensure all ingredients are at room temperature to avoid lumps.
Bake to Perfection
Pour the filling over the crust. Place the springform pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes until the edges are set but the center is slightly jiggly.
Cool Down
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours, preferably overnight.
Tips and Tricks
For a smoother filling, consider straining the Greek yogurt overnight to remove excess liquid. When mixing the filling, avoid overbeating to incorporate too much air, which can cause cracks. For a flawless top, run a knife around the edge of the cheesecake before cooling to allow it to contract freely.
Recipe Variations
- Add lemon zest and juice for a refreshing lemon cheesecake.
- Swirl in some raspberry puree before baking for a fruity twist.
- Top with caramel sauce and sea salt for a sweet and salty version.
Frequently Asked Questions
Can I use sour cream instead of Greek yogurt?
Absolutely! Sour cream can be a great substitute for Greek yogurt, offering a similar texture and tanginess. Just ensure it’s full-fat for the best results.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
Can I make this recipe gluten-free?
Yes, simply substitute the graham cracker crumbs with your favorite gluten-free cookie crumbs for the crust.
Summary
This cheesecake recipe without heavy cream is a testament to simplicity and flavor, proving you don’t need heavy cream for a creamy, delicious dessert.
