Cheesecake with Greek Yogurt (Print Version)
# Ingredients:
01 -
2 1/2 tsp vanilla extract (natural preferred)
02 -
2 cups Greek yogurt or plant-based yogurt
03 -
1/2 cup protein powder of your choice
04 -
2/3 cup favorite sweetener
05 -
24 oz regular or vegan cream cheese
06 -
Optional crust option (your call)
# Instructions:
01 -
Set your oven to heat up at 350°F (175°C). Pour water into a baking pan until about 2/3 full, then place it on the bottom rack in the oven.
02 -
Let the cream cheese soften on the counter until it's at room temperature. If you're using a crust, get it ready and press it into a 9-inch springform pan.
03 -
Toss the cream cheese, yogurt, protein powder, sweetener, and vanilla extract into a food processor, blender, or use electric beaters. Mix until it's creamy and smooth.
04 -
Scoop the filling into your springform pan and smooth the top. Set the pan on the middle oven rack, right above the water-filled pan. Let it bake for 30 minutes.
05 -
When the baking time is up, turn off the oven, but leave the cheesecake in there for 5 more minutes. Don't open the door during this step.
06 -
Take the cheesecake out of the oven and leave it on the counter to cool completely. Then move it to the fridge for at least 6 hours, so it gets fully firm.
# Notes:
01 -
Adding a water bath keeps the oven moist and reduces the chance of cracks forming on top.
02 -
Slowly cooling the cheesecake helps avoid cracks caused by sudden temperature changes.