Yogurt Cheesecake Food

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.

NO GUILT CHEESECAKE

Steps:

• Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
• Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
• Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.

DIVINE YOGURT CHEESECAKE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
• Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
• Top cheesecake with strawberries. Store covered in refrigerator.

HONEY YOGURT CHEESECAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
• Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
• To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

YOGURT CHEESECAKE WITH HONEY-ROASTED APRICOTS

Steps:

• Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.
• Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.
• Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.
• Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.

CHOCOLATE YOGURT CHEESECAKE

Steps:

• Prepare YOGURT CHEESE (recipe follows).
• Preheat oven to 300°F.
• Sprinkle graham cracker crumbs on the bottom of a 8-inch springform pan.
• In medium bowl with whisk, gently mix yogurt cheese, sugar, cocoa and cornstarch until well blended.
• Add eggs, vanilla and almond extract; stir until blended.
• Pour into prepared pan.
• Bake in oven for 55 to 60 minutes or until edges are set.
• Remove from oven to cooling rack.
• Cool 30 minutes at room temperature.
• With knife, loosen cake from side of pan.
• Refrigerate before serving.
• Garnish with fruit, if desired.
• YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.
• Spoon yogurt into prepared colander; cover with plastic wrap.
• Refrigerate until liquid no longer drains from yogurt, about 24 hours.
• Remove yogurt from cheesecloth; discard liquid.

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.

STRAWBERRY GREEK YOGURT CHEESECAKE

Steps:

• Heat oven to 350°F (180°C).Spray bottom of 9-inch (23 cm) pie plate with non-stick cooking spray.Combine crust ingredients and firmly press onto bottom and up sides of pie plate.Bake 8 minutes.Cool on wire rack.In small microwavable measuring cup, add cold water and sprinkle with gelatin; stir and let stand two minutes until gelatin has expanded and solidified.Microwave on High power 30 to 40 seconds to turn gelatin back to a liquid.In medium bowl, beat cream cheese on medium speed until light and fluffy.Add yogurt, dissolved gelatin and chopped strawberries; beat until smooth.Pour into baked crust.Refrigerate until set; at least 3 hours.Prepare strawberry topping by sprinkling sliced strawberries with sugar; let stand 10 minutes.Serve over sliced cheesecake.Make it Mango-Strawberry! Use Yoplait® Yopa!™ Greek Yogurt - Mmmm Mango Tango instead of the Strawberry Cheesecake flavour.

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.

YOGURT CAKE

Steps:

• Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
• Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
• In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
• Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
• Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.