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.

1h25

1 pers

325°C

oven

saucepan

Dessert

cheesecake

strawberry

yogurt

Well Plated

Ingrédients

1 pers

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.