A lighter cheesecake made with Greek yogurt, topped with a fresh blueberry compote. Twelve servings.

The source gives no times or servings

No prep time, no cook time, no total and no servings number anywhere, and no nutrition either.

A 9 inch cheesecake cuts into twelve. Working from the method, allow around twenty minutes of preparation, fifty of baking, an hour cooling in the oven and at least three hours chilling, which comes to roughly five and a half hours in total.

Most of that is waiting rather than work.

The cooling stages are the recipe

An hour in the switched-off oven with the door ajar, then at least three hours refrigerated.

Cheesecakes crack because the surface sets and contracts faster than the centre. Cooling gradually in a warm oven lets the whole thing come down together.

Do not skip to the fridge. A hot cheesecake moved straight to cold air is the most reliable way to crack one.

Overnight is better than three hours, which the method notes. It firms properly and slices cleanly.

this …

Slightly jiggly in the centre

Forty to forty five minutes at 325F.

The centre should still wobble when you nudge the pan. It continues cooking from residual heat during the hour in the oven and sets fully in the fridge.

Baked until firm in the oven, it will be dry and overcooked by the time you eat it.

Do not overmix once the eggs go in

Two, added one at a time, beating well after each.

Beating air into a cheesecake batter is what makes it puff in the oven and then sink and crack as it cools. The batter should be smooth rather than aerated.

One at a time lets each incorporate without needing extra beating. Stop as soon as it is combined.

Greek yogurt in place of some cream cheese

A cup, against 16 ounces of cream cheese.

A conventional cheesecake of this size uses closer to 24 or 32 ounces of cream cheese. Replacing part of it with yogurt cuts the fat and adds tang.

The texture is lighter and slightly less dense than a New York style cheesecake. That is the trade and it is a fair one.

Non-fat or low-fat both work. Use thick strained yogurt rather than a runny one.

Softened cream cheese

Which is the difference between smooth and lumpy.

Cold cream cheese beats into small lumps that never disperse, and they survive baking as white specks through the slice.

Half an hour on the counter. Cut it into cubes to speed it up.

Bake the crust first

Eight to ten minutes, until lightly golden.

That sets the butter and crumbs into a solid base. An unbaked crumb crust goes soggy under a wet filling and falls apart when sliced.

Cool it while you make the filling, which the method sequences correctly.

Cool the topping before it goes on

To room temperature.

Warm compote poured onto a chilled cheesecake melts the surface and the two blur together. Cooled, it sits as a distinct layer.

Spoon it over just before serving rather than hours ahead, since the juices gradually soak in.

325F rather than higher

Which is low for baking and standard for cheesecake.

Egg-set custards curdle at high heat, and a cheesecake is essentially a baked custard. A moderate oven brings it up gently so the eggs set smooth rather than grainy.

It also reduces the temperature difference between the edges and the centre, which is another cause of cracking.

The cornstarch is optional and useful

A teaspoon, slurried with a tablespoon of water.

Without it the topping is a loose fruit sauce that runs off the slice. With it, it holds on the cheesecake.

Add it as a slurry rather than dry, or it clumps.

Pie dish or springform

The source allows either. A springform releases cleanly and shows the crust edge; a pie dish is simpler and you serve from it. Both work at 9 inches.

Storing

Four days refrigerated, covered. Keep the topping separate if making ahead, since it softens the surface over time.

Print Recipe

Make Ahead

Fresh Blueberry Cheesecake

Author: Yas Sine Cooking Method: Baking Cuisine: American Courses: Dessert Recipes Recipe Keys: High Protein L Lighter Dessert M Make-Ahead S Summer

Difficulty: Intermediate Prep Time 20 mins Cook Time 55 mins Rest Time 240 mins Total Time 5 hrs 15 mins

Cooking Temp: 325  C Servings: 12

Best Season: Summer

Dietary:

V Vegetarian

Description

A baked Greek yogurt cheesecake on a graham crust with a fresh blueberry topping.

Ingredients

Servings

• 1 cup graham cracker crumbs
• 2 tbsp unsalted butter melted
• 2 tbsp honey or granulated sugar
• ¹⁄₂ tsp cinnamon optional
• 16 oz light cream cheese softened
• 1 cup plain Greek yogurt non-fat or low-fat
• ¹⁄₄ cup powdered sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 tbsp lemon juice optional
• 2 cups fresh blueberries
• ¹⁄₄ cup water
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tsp cornstarch optional for thickening.

Instructions

1. Preheat the oven to 325F. In a medium bowl combine the graham cracker crumbs, melted butter, honey and cinnamon and stir until the mixture resembles wet sand. Press firmly into the bottom of a greased 9 inch pie dish or springform pan.
2. 
Bake the crust 8 to 10 minutes until lightly golden, then remove and allow to cool while you make the filling. This step is what stops it going soggy.
3. 
In a large bowl beat the softened cream cheese and Greek yogurt together until smooth and creamy. Add the powdered sugar, vanilla and lemon juice and beat until combined.
4. 
Add the eggs one at a time, beating well after each addition. Do not overmix, since aerated batter puffs and then cracks. Pour over the cooled crust and smooth the top.
5. 
Bake 40 to 45 minutes, until set but still slightly jiggly in the centre. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour, which prevents cracking.
6. 
Transfer to the refrigerator and chill at least 3 hours, preferably overnight.
7. 
For the topping, combine the blueberries, water, honey and lemon juice in a small saucepan. Heat over medium, stirring gently, until the blueberries release their juices and soften, 5 to 7 minutes. For a thicker topping, whisk the cornstarch with a tablespoon of water into a slurry and stir it in, cooking 1 to 2 minutes more.
8. 
Cool the topping to room temperature, then spoon over the chilled cheesecake just before serving..

Note

The source gives no prep time, cook time, total time, servings or nutrition. A 9 inch cheesecake cuts into twelve, and the method works out to roughly five and a half hours in total, mostly waiting. The cooling stages are essential rather than optional: an hour in the switched-off oven with the door ajar then at least three hours refrigerated, since cheesecakes crack when the surface sets and contracts faster than the centre. Overnight is better than three hours. Pull it while the centre is still slightly jiggly, as it continues cooking from residual heat. Do not overmix once the eggs go in, since aerated batter puffs then sinks and cracks. Use softened cream cheese or you get white lumps through the slice. Bake the crust first so it does not go soggy. Cool the topping to room temperature before spooning it over.

Keywords: Creamy, Tangy, Fruity