Greek Yogurt Cheesecake with Strawberry Sauce
Creamy and light, this cheesecake pairs a crisp, buttery graham cracker base with a tangy Greek yogurt filling. It is finished with a chunky, fresh strawberry sauce prepared on the stovetop.
Ingrédients
- 6 tbsp unsalted butter
- 1 1/2 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/8 tsp kosher salt
- 2 cup nonfat plain Greek yogurt
- 16 ounce reduced-fat cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 tsp pure vanilla extract
- 2 tsp freshly grated lemon zest
- 1 1/2 tbsp cornstarch
- 1 pound fresh strawberries
- 3 tbsp granulated sugar
- 1/4 cup water
- 1/2 juice of lemon
Préparation
- 1
Preheat oven to 350°F. Melt the butter and brush a small amount inside a 9-inch springform pan. Combine the graham cracker crumbs, 2 tablespoons sugar, salt, and remaining butter. Press into the bottom and 1 inch up the sides of the pan. Bake for 8 minutes, then let cool completely on a wire rack. Reduce oven temperature to 325°F.
- 2
In a food processor, blend Greek yogurt and cream cheese until partially combined. Add 3/4 cup sugar and process until smooth. Add eggs one at a time, blending after each addition. Incorporate flour, vanilla extract, and lemon zest. Pour into the cooled crust.
- 3
Bake at 325°F for 45 to 55 minutes, until edges are set but the center still jiggles slightly. Cool completely at room temperature for 2 to 3 hours, then refrigerate for at least 8 hours or overnight.
- 4
For the topping, dissolve cornstarch in 1/4 cup water in a saucepan. Add strawberries, 3 tablespoons sugar, and lemon juice. Simmer over medium heat for 5 minutes, stirring and lightly crushing the berries until thickened. Cool before serving over slices of the chilled cheesecake.