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Yogurt Cheesecake
This Yogurt Cheesecake offers a lighter, tangy twist on the traditional cheesecake, combining the creaminess of cottage cheese and plain yogurt with the subtle crunch of a nutty graham crust. Popular in mid-century American kitchens seeking healthier alternatives, this version skips cream cheese in favor of cultured dairy. Its delicate flavor and fluffy texture make it perfect for spring and summer entertaining, especially when topped with fresh berries or citrus zest.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 10
Calories 230 kcal

Ingredients
  

For the crust:

  • 1 cup zwieback crumbs
  • ⅓ cup walnuts ( ground, or almonds)
  • 2 tbsp butter (melted )

For the filling:

  • 4 egg yolks
  • ½ cup honey ( or sugar)
  • 1 tsp lemon peel (grated )
  • 3 tbsp lemon juice
  • 1 lb cottage cheese (cottage cheese)
  • ⅓ cup flour
  • 4 egg whites
  • ¼ tsp salt
  • 1 cup Breyers plain yogurt (8 oz )

Instructions
 

Step 1: Prepare the Crust

  • Combine zwieback crumbs, ground nuts, and melted butter.
  • Press mixture firmly into the bottom and slightly up the sides of a buttered 9" springform pan.

Step 2: Make the Filling

  • Beat egg yolks with honey (or sugar), grated lemon peel, and lemon juice.
  • Add cottage cheese and flour; blend in a blender for a few seconds until smooth.

Step 3: Beat Egg Whites

  • In a separate bowl, beat egg whites with salt until stiff peaks form.

Step 4: Combine Mixtures

  • Fold cheese mixture into egg whites.
  • Gently fold in plain yogurt until fully incorporated.

Step 5: Bake the Cheesecake

  • Pour the batter into the crust-lined springform pan.
  • Bake at 325°F for 50–55 minutes, or until just firm.

Step 6: Cool and Chill

  • Cool completely in the pan.
  • Chill in refrigerator for at least 4 hours before serving.

Tips

  • Substitute almonds or walnuts in the crust based on preference
  • Use honey for a softer, floral sweetness or sugar for a more classic taste
  • Line the springform pan base with parchment for easier removal
  • Chill overnight for the cleanest slices
  • Serve with fresh berries or a light fruit compote
  • Use full-fat yogurt for the creamiest texture
  • Add a splash of vanilla to the batter for warmth
  • Lightly toast nuts before grinding for deeper flavor

Nutrition

Calories: 230kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 89mgSodium: 268mgPotassium: 163mgFiber: 1gSugar: 20gVitamin A: 193IUVitamin C: 2mgCalcium: 102mgIron: 1mg
Keyword baked cheesecake, from scratch, lemon dessert, light cheesecake, retro baking, vintage dessert, yogurt cheesecake
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