Greek Yogurt Cheesecake Food

GREEK YOGURT CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
• Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
• Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
• After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

COCONUT GREEK YOGURT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
• Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.
• Bake crust in the preheated oven until pale, about 18 minutes. Let cool.
• Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.
• Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.
• Chill cheesecake in the refrigerator until firm, about 3 hours.

CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)

Steps:

• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
• Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
• Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
• NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.

GREEK YOGURT CHEESECAKE

Steps:

• Heat oven to 325°F.
• Sprinkle crumbs onto bottom of 13x9-inch dish sprayed with cooking spray.
• Beat Neufchatel, sugar and vanilla in large bowl with mixer until well blended. Add yogurt; mix well. Gradually beat in whole eggs and egg whites, mixing after each just until blended; pour into prepared pan.
• Bake 55 min. to 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours.

YOGURT CHEESECAKE

Steps:

• The day before, make the cheesecake. Preheat the oven to 350 degrees and bring a kettle of water to a boil. Grease a 10-inch springform pan with cooking spray. Sprinkle with sugar, tapping out excess. Wrap foil around the outside of the pan so it comes up the sides (this prevents the water bath from seeping into the cake).
• In an electric mixer, beat the yogurt, mascarpone, sugar and confectioner's sugar on medium speed until smooth, about 1 minute. Beat in the eggs and egg yolks, one at a time, scraping down the sides. Beat in the salt and vanilla.
• Transfer to the springform and set it in a large roasting pan. Fill the roasting pan with enough hot water to rise halfway up the springform. Cover the roasting pan with foil, tenting the foil so it does not touch the cheesecake. Bake for 20 minutes. Rotate the pan and bake for 20 minutes more. Uncover and continue baking, until the cake is puffed but not cracked, jiggly but not liquid in the center, for about 25 minutes more.
• Cool cake in the roasting pan until the water is lukewarm, then cool on a rack.
• Cover and refrigerate overnight. Remove sides from springform and serve.

NO-BAKE GREEK YOGURT CHEESECAKE

Steps:

• Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, 15 to 17 minutes. Don't crank up the heat to try to get there faster; you'll just end up with burned butter.
• Meanwhile, pulse together graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Chill for 1 hour or freeze for 20 minutes until set.
• Stir together gelatin and cold water in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
• Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
• Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.

YOGURT-RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.