Monday, April 21, 2014

Greek Yogurt Cheesecake

                      Total: 6 Hours, 30 Minutes Serves 16
Though it seems dense and decadent, this creamy cheesecake is made with cottage cheese, neufchâtel, and Greek yogurt instead of regular cream cheese and sour cream.

1                  cup graham cracker crumbs
2                  tablespoons butter, melted 
2                  cups plus 2 tbsp. sugar, divided 
1                  container (32 oz.) low-fat cottage cheese
2                  packages (8 oz. each) neufchâtel cheese
1/4               cup flour
1                  teaspoon vanilla extract
1                  teaspoon finely shredded lemon zest
1/4              teaspoon salt
3                 large eggs 
3                 large egg whites 
1                 cup low-fat (1%) Greek yogurt 

1.             Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-in. springform pan. Bake until golden brown, about 10 minutes.
2.            Meanwhile, drain cottage cheese in a strainer 15 minutes. Whirl cottage cheese in a food processor until smooth. Add neufchâtel and 2 cups sugar and blend until no lumps remain. Then add flour, vanilla, lemon zest, salt, eggs, and egg whites and blend until mixture is smooth, scraping inside of bowl as needed. Pour into prepared pan.
3.            Bake until edges are puffed slightly and center barely jiggles when pan is shaken gently, about 1 1/2 hours. Turn off oven, leave door slightly ajar, and let cheesecake sit in oven another 30 minutes.
4.           Mix together yogurt and remaining 1 tbsp. sugar. Put cheesecake on a cooling rack. Carefully spread yogurt-sugar mixture over top of cheesecake and let cool completely. Chill, covered with foil, at least 4 hours. Run a thin knife around the outside of the cheesecake to loosen, remove side of pan, and slice cheesecake with a hot knife.


  1. This cheesecake really looks creamy and irresistible!

    1. Hi Medeja , can't have just one slice ;-D thanks for stopping by :)

  2. Dear Nee, this cheesecake recipe looks so creamy and delicious. Cheesecake is my ultimate favorite of all kinds. I love the fact that you have used low fat ingredients, and it probably tastes so good. Yummy!!!! Thank you for sharing this one...I hope that you had a glorious Easter with your family. We did, but today I am so is a lot of work, but it is worth it when you can make your family happy! Blessing on a good week ahead! Dottie :)

    1. Hi Dottie , a friend gave me this recipe about five years ago (maybe longer ) I was skeptic of making it , was so glad I did , you can't tell the difference between them and as we all know the low fat is the best . Thanks for stopping by and blessing dear Dottie :)

  3. Hello Nee, I like your blog!
    Here's mine: I hope you will like it!!

    1. Hello Ale , glad you like my log , I will hope on over to pay you a visit , thanks for stopping by :)

  4. Hi Nee!
    I like your blog too. But, I LOVE this cheesecake, lol...Thanks for sharing...(I actually love your blog too as you well know:)

    1. Hi Louise ,
      You just made my day ... when I run into a bit of a problem , I come to you ;-D . If you notice I have 2 sidebars ... remind you of anyone (laughing my butt off) Hugs to you and Marion and I know you do ...Nee :)


Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!