Blueberry Yoghurt Cheesecake
A light yet indulgent dessert that combines rich cheesecake flavors with Greek yoghurt and fresh blueberries, perfectly balanced for any occasion.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs Use finely crushed graham crackers.
- ⅓ cup ⅓ cup granulated sugar Adjust based on preference for sweetness.
- 6 tablespoons 6 tablespoons unsalted butter, melted Ensure butter is fully melted for mixing.
For the Cheesecake Filling
- 16 oz 16 oz cream cheese, softened Let sit at room temperature for easier mixing.
- 1 cup 1 cup granulated sugar Can be reduced for less sweetness.
- 1 cup 1 cup Greek yoghurt Use full-fat for creamier texture.
- 3 large 3 large eggs Ensure they're at room temperature.
- 1 teaspoon 1 teaspoon vanilla extract Imparts flavor depth.
- 1 tablespoon 1 tablespoon lemon juice Freshly squeezed is recommended.
- 2 tablespoons 2 tablespoons all-purpose flour Helps set the filling.
For the Blueberry Topping
- 2 cups 2 cups fresh or frozen blueberries If using frozen, thaw and drain first.
- ⅓ cup ⅓ cup granulated sugar Adjust sweetness as desired.
- 2 tablespoons 2 tablespoons water To help cook the berries.
- 1 tablespoon 1 tablespoon lemon juice Enhances flavor.
- 1 tablespoon 1 tablespoon cornstarch mixed with 2 tablespoons water Use to thicken the topping.
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until evenly moistened.
- Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
Prepare the Cheesecake Filling
- In a large bowl, beat softened cream cheese and granulated sugar until smooth.
- Add Greek yoghurt, eggs, vanilla extract, and lemon juice. Beat until fully combined.
- Add flour and mix until just incorporated.
- Pour cheesecake filling over the cooled crust and spread evenly.
Bake the Cheesecake
- Bake in the preheated oven for 50-60 minutes, until the edges are set but center is slightly jiggly.
- Turn off the oven and leave cheesecake inside with the door ajar for 1 hour.
- Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Prepare the Blueberry Topping
- In a small saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium heat until juices release.
- Stir in the cornstarch mixture and cook until the topping thickens.
- Remove from heat and let cool completely.
Assemble the Cheesecake
- Spread the cooled blueberry topping evenly over the chilled cheesecake. Slice and serve.
Notes
For best results, ensure all ingredients are at room temperature and chill the cheesecake thoroughly before serving. Variations include swapping berries or adding lemon zest.