This Cracked, Golden Greek Yogurt Cheesecake Is Easier—and Better

Cracked top, no water bath, and made with strained Greek yogurt—this is the kind of cheesecake I actually make at home. It’s not trying to be perfect. It’s golden, a little rustic, and honestly tastes better than most of the “classic” ones I’ve had.

If you’ve never made a cheesecake without cream cheese, this one’s a great place to start. Easier to prep, lighter to eat, and still rich enough to feel like dessert. The cherry topping is quick, the bake is stress-free, and yeah—it’s supposed to look like that.

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Recipe: https://www.thefooddee.ca/post/rustic-greek-yogurt-cheesecake-with-cherry-topping

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what’s up foodies most cheesecakes try to be perfect this one doesn’t even bother and that’s exactly why it’s so good today I’m going to show you how to make a rustic Greek yogurt cheesecake topped with a cherry sauce it’s kind of like how a bash cheesecake bakes it comes out golden cracked on top but the texture is lighter and the yogurt gives it a nice tang no water baths no cream cheese and it’s a whole lot easier than you think so let’s get into it start with 1300 g of full fat Greek yogurt then line a strainer with cheesecloth set it over a bowl and pour in the yogurt and stick it in the fridge for a few hours after you strain your yogurt for a few hours there should be roughly a thousand grams of yogurt if you strain too much off just add some of the way back in your yogurt needs to be thick for the filling or it won’t set properly it will be too loose and too watery causing you to have a soggy cake if you can find Greek strained yogurt you can skip this step and you don’t need to strain your yogurt now preheat your oven to 350° F and butter a 9in spring form pan and line the bottom with parchment paper then in a bowl mix 200 g of graham cracker crumbs roughly about 1 and 1/2 cups 30 g of chopped walnuts then pour in 75 g of unsalted melted butter it’s roughly about 7 tablespoons then mix it until it holds together like wet sand then spread it out evenly on the bottom of the pan then pop it in the oven and bake it for 10 minutes till it firms up then take it out and turn your oven up to 440° F or 225 degrees C while our oven’s preheating let’s make our filling i’m going to be using a stand mixer with a whisk attachment for this part add your 1,00 gram of Greek yogurt roughly four cups of your strained yogurt to the bowl and then slowly add in 200 gram of sugar a bit at a time while it’s mixing when you add the sugar in a little bit of time it dissolves evenly and blends smoothly into the yogurt you can also use sugar substitute here if you want to make it with a little less sugar now add in the zest of one lemon the juice of half a lemon 1 tbsp of cornstarch 2 tbsps of vanilla paste and a pinch of salt then let that mix on low until everything’s combined then crack in five eggs one at a time after that add in two egg yolks while you’re adding your eggs make sure your mixer is on low you just want it blended not whipped full of air too much air is going to mess with your texture now pour the filling over your crust and tap the pan gently to get rid of any big bubbles now bake it at 440° F for 10 minutes now the high temp right at the start is going to give it a dark top yogurt’s got natural sugars lots of protein so it reacts fast it browns and sometimes it’s going to crack so don’t get upset if your cake browns or cracks it’s meant to with this cake after 10 minutes drop the heat to 200 degrees Fahrenheit or 100° C and let it go for an hour and a half the edges will set and the middle should still have a little wobble when it’s done take it out and let it cool also run a knife around the outside of the cake just to help it release from the pan then let it cool for 2 hours and then move it to the fridge and let it chill for at least 4 hours but overnight is better doing this will get you cleaner slices and a better texture all the way through now while it’s cooking let’s make our cherry sauce in a small pan combine 300 gram or two cups of cherries frozen or fresh work here 60 gram or 1/4 cup of sugar you can use sugar substitute here as well 1 tbsp of lemon juice 1 tbsp of vanilla paste and a pinch of salt bring it all to a simmer over medium heat and let it cook for about 5 to 7 minutes just until the cherries start to break down then in a separate cup mix 1 tbsp of cornstarch with 1/4 cup of water stir that into the pan and mix it in and let it bubble for another minute or two until it thickens slightly and if you want your cherry sauce to be a little bit thicker add more cornstarch and if you want it to be a little bit looser add less take it off the heat and let it cool and place it into the fridge until you need it once your cheesecake is chilled and set run a knife around the edge and pop off the spring form ring then slice it with a clean sharp knife and plate it up and spoon on some of that delicious cherry topping the filling is light and creamy the crust gives you a bit of crunch and the cherries give you enough sweetness to balance it all out it’s not fancy it’s rustic something that you make at home but it’s got everything you want it’s rich tangy sweet and it’s kind of addictive and if you give it a go let me know in the comments and if you swapped out any of the toppings for something else like roasted grapes figs honey walnuts whatever let me know in the comments below and if you like this video give a thumbs up a subscribe down below and until next time foodie out