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Yogurt Cake that tastes like cheesecake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Greek Yogurt Cheesecake Pressure Cooker Recipe

Time for a Healthier Greek Yogurt Cheesecake! We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. A standard graham cracker crust and creamy cheesecake filling, top it with a berry compote for something extra special.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 16 pieces
Calories 187 kcal

Equipment

  • 1 springform pan 9-inch

Ingredients
  

Ingredients

  • 1 ½ cups graham cracker crumbs gluten-free if you need
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon granulated sugar for crust
  • 2 blocks cream cheese 16 ounces, room temp
  • 1 ¾ cups plain Greek yogurt room temp (2% fat works best)
  • ⅔ cup granulated sugar to sweeten filling
  • 3 large eggs to bind everything nice and smooth
  • 1 teaspoon vanilla extract for that warm flavor hint
  • 2 teaspoons lemon juice to cut through creaminess
  • 1 ½ cups mixed berries (strawberries, blueberries, raspberries)
  • 2 tablespoons lemon juice for berries
  • ½ tablespoon chia seeds optional if you want it thicker

Instructions
 

Instructions

  • Preheat your oven to 325 degrees Fahrenheit. That crust gotta be perfect before you cook the filling.
  • Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar in a bowl until all sticky and combined.
  • Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it's even so the base holds up.
  • Beat cream cheese in a big bowl till it’s smooth and creamy with no lumps left.
  • Gradually add ⅔ cup sugar while beating, making it nice and sweet.
  • Pour in Greek yogurt, eggs, vanilla, and lemon juice. Mix till the batter looks homogenous with no streaks showing.
  • Pour the filling over your prepared crust in that springform pan, smooth the top if you gotta.
  • Bake in the oven for 30 minutes until edges feel set but center wiggles a little bit. Turn oven off and leave cheesecake inside for an extra hour to cool down slow and steady. Then chill in the fridge at least 4 hours or overnight before topping with berries and serving.

Notes

Serve chilled with a generous topping of fresh berries.