Description
Delicious Greek yogurt cheesecake topped with apricot, vanilla, and honey compote. Perfect for a light dessert!
Ingredients
Scale
- 10 sheets (about 1 1/2 cups or 150g) graham crackers, crushed into fine crumbs
- 4 tablespoons (57g) unsalted butter, melted
- 1 1/2 teaspoons ground cinnamon
- 1 pinch kosher salt
- 2 blocks (16 oz or 450g total) full-fat cream cheese, softened to room temperature
- 8 oz (225g) goat cheese, softened to room temperature
- 12 oz (1 1/2 cups or 340g) full-fat Greek yogurt
- 4 large eggs, at room temperature
- 1 3/4 cups (350g) granulated sugar
- Seeds scraped from 1 vanilla pod or 1 teaspoon pure vanilla extract
Instructions
- Step 1: Combine finely crushed graham cracker crumbs, ground cinnamon, and a pinch of kosher salt in a mixing bowl. Add the melted unsalted butter and mix until the texture resembles wet sand.
- Step 2: Transfer the crumb mixture into the bottom of a springform pan. Press it firmly and evenly with the back of a spoon or measuring cup to form a stable base. Take your time to prevent crumbling when cutting.
- Step 3: Ensure the cream cheese blocks are at room temperature to achieve a smooth mix. Softening cream cheese fully is crucial to avoid lumps in the batter.
- Step 4: In a large mixing bowl, gently beat the softened cream cheese, goat cheese, and Greek yogurt together just until combined. Add the eggs one at a time, mixing slowly to avoid incorporating excess air that causes cracks.
- Step 5: Frequently stop mixing to scrape down the sides and bottom of the bowl with a rubber spatula. This ensures an even mixture without pockets of unblended ingredients.
- Step 6: Pour the cheese filling evenly over the pressed crust. Spread it gently and level the top to promote uniform baking.
- Step 7: Bake the cheesecake in a preheated oven at 325°F (163°C) until the edges are set but the center still has a slight jiggle, approximately 50-60 minutes. Overbaking leads to a dry texture.
- Step 8: Allow the cheesecake to cool at room temperature. Then transfer it to the refrigerator to chill for at least 4 hours to let flavors develop and the texture to firm up.
- Step 9: When ready, top slices with the apricot, vanilla, and honey compote. The sweetness and acidity from the compote precisely balance the tangy and creamy cheesecake.
Notes
- Room Temperature: Store cheesecake in an airtight container at room temperature up to 2 days away from direct sunlight or heat.
- Refrigeration: Keep cheesecake tightly covered in an airtight container in the fridge for up to 5 days. Store compote separately if possible.
- Freezing: Wrap cheesecake tightly with plastic wrap, then aluminum foil. Place in a freezer-safe container and freeze up to 2 months. Thaw overnight in refrigerator.
- To prevent cracks, if cracks appear after baking, continue baking for an additional 10 minutes at 325°F (163°C).
- If the cheesecake center jiggles too much, cool it in the oven with the door ajar for 10 minutes to prevent curdling and sudden temperature shock.
- For a firmer crust, add 1 tablespoon melted butter to the graham cracker mixture.
- If the edges brown too quickly, tent the cheesecake with foil during the last 15 minutes of baking to shield the top while allowing the center to bake fully.
- To strengthen the vanilla flavor, add an extra ½ teaspoon vanilla extract to the batter.
- No reheating necessary. Cheesecake is served chilled. If preferred slightly warm, let rest at room temperature for 15-20 minutes before serving.
- Serve slices with apricot compote on the side.
- Add fresh fruit salad or a scoop of berry sorbet for contrast.
- Include on a dessert platter alongside fruit tarts or gluten-free brownies.
- Try mini parfaits with layers of cheesecake, granola, and seasonal fruits.
- Drizzle honey or maple syrup and sprinkle cinnamon or crushed nuts for added texture and flavor.
- Substitute goat cheese with an additional 8 oz (225g) block of cream cheese for a milder tang.
- Use dried apricots or fresh fruit for the compote to adjust sweetness and tartness according to preference.
- For a dairy-free alternative, replace Greek yogurt and cream cheese with appropriate vegan substitutes (not detailed in source).
- Use full-fat Greek yogurt to maintain creaminess and moisture.
- Choose block-style cream cheese (such as Philadelphia) for richness and proper structure.
- Use large, room-temperature eggs to aid smooth mixing and texture.
- Pure vanilla extract or scraped vanilla pod seeds both provide flavor depth; measure as directed.
- Graham crackers should be crushed finely for a consistent crust texture.
- Unsalted butter controls salt levels and helps bind the crust.
- Fresh or dried apricots contribute balanced sweetness and acidity in the compote.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided