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Kosher Desserts

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Yogurt Cheesecake PDF Print E-mail


Adapted from

We found this recipe on the wonderful website. It is a basic cheesecake recipe, easy to make, and can be served with an assortment of fruit based toppings. Best of all – mix everything together in the food processor. Using Greek yogurt is the secret to this cheesecake recipe.


8-oz cream cheese, room temperature
16-oz vanilla Greek yogurt, room temperature
1 cup sugar
4 large eggs, room temperature
1 tbsp vanilla extract
Pinch salt

Graham Cracker Base, see recipe below


In a 9-inch springform pan, prebake the graham cracker base (a pre-made graham cracker pie crust should work fairly well, too). This cheesecake can also be baked without a crust.
Preheat oven to 350F.

In a food processor, blend cream cheese, yogurt, sugar, eggs, vanilla extract and salt until mixture is very, very smooth.

Pour into prepared pan and bake for about 50 minutes, until the cake is set and jiggles only slightly when gently tapped. Cool to room temperature before refrigerating.

Springform Graham Cracker Base
1 1/4 cups graham cracker crumbs
3 tbsp sugar
4 tbsp butter, melted

Preheat oven to 350F. Place all ingredients in a medium bowl and stir with fork until well combined. Press into a 9-inch springform pan, pressing the crust slightly up the sides if you don’t wish to have a thick crust on the bottom. Bake for 10-12 minutes, until set. Cool completely before filling.


Yield: Serves 8- 10

Recipes: Desserts, Cheesecake, Dairy, Kosher

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