Description
A modern reinterpretation of the classic cheesecake that combines the indulgent texture of cream cheese with the lightness of Greek yoghurt, topped with a vibrant blueberry compote.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, full-fat, softened
- 1 cup granulated sugar
- 1 cup full-fat Greek yoghurt
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons all-purpose flour
- 2 cups fresh or frozen blueberries
- ⅓ cup granulated sugar (for topping)
- 2 tablespoons water
- 1 tablespoon lemon juice (for topping)
- 1 tablespoon cornstarch (for thickening)
Instructions
- Preheat the oven to 325°F (160°C) and position the oven rack in the lower-middle.
- Combine crushed graham cracker crumbs and ⅓ cup granulated sugar in a mixing bowl.
- Pour melted unsalted butter over crumb mixture, tossing until moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Beat the cream cheese and 1 cup sugar until smooth.
- Add the Greek yoghurt, eggs, vanilla, and lemon juice. Mix until combined.
- Sift in flour and fold gently into the batter.
- Pour cheesecake batter over the crust and smooth the surface.
- Bake for 50 to 60 minutes until the edges are set and the center is slightly jiggly.
- Cool in the oven with door slightly ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Simmer blueberries, ⅓ cup sugar, water, and lemon juice in a saucepan until berries burst.
- Add cornstarch mixture to thicken and let it cool completely.
- Unmold the cheesecake and top with cooled blueberry compote.
- Slice and serve.
Notes
For best results, use full-fat ingredients. Avoid chilling the cheesecake with hot blueberry topping.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: cheesecake, blueberry, yoghurt dessert, American dessert, baking