Imagine a dessert that combines the tangy richness of Greek yogurt, the smooth creaminess of classic cheesecake, and the sweet, crisp burst of fresh apples - all nestled on a perfectly golden graham cracker crust. This isn't just any cheesecake; it's a culinary masterpiece that will transform your ordinary dessert experience into an extraordinary gastronomic adventure. Whether you're a seasoned baker or a curious home cook, this Apple Greek Yogurt Cheesecake promises to be your new obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup Greek yogurt
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups diced apples
Instructions
- Preheat your oven to 325°F (160°C). This temperature will ensure an even baking process for your cheesecake.
- In a medium mixing bowl, combine 2 cups of graham cracker crumbs and 1/2 cup of melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Use the back of a measuring cup or your fingers to ensure it is compact and even.
- Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, combine 1 cup of softened cream cheese and 3/4 cup of granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of Greek yogurt, 3 large eggs, and 1 teaspoon of vanilla extract to the cream cheese mixture. Continue to beat on medium speed until all ingredients are well combined and the mixture is smooth.
- Gently fold in the 2 cups of diced apples into the cheesecake filling. Make sure the apples are evenly distributed throughout the mixture.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to spread it evenly.
- Bake the cheesecake in the oven for 40-50 minutes, or until the edges are set but the center still has a slight jiggle. It will firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled, remove it from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, you can garnish the cheesecake with additional diced apples or a drizzle of honey if desired. Carefully remove the sides of the springform pan and slice into 8 servings.
- Enjoy your delicious Apple Greek Yogurt Cheesecake!
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free filling.
- Don't overmix the cheesecake batter to prevent incorporating too much air, which can cause cracking.
- Use a water bath (place the springform pan in a larger pan with hot water) for even more consistent baking.
- Let the cheesecake cool slowly to prevent sudden temperature changes that can cause cracks.
- For the best texture, refrigerate overnight before serving.
- Use fresh, firm apples like Granny Smith or Honeycrisp for the best flavor and texture.
- If the top browns too quickly, cover loosely with aluminum foil during baking.
- A kitchen thermometer can help ensure your cheesecake reaches the perfect internal temperature without overbaking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 10g
Fat: 23g
Saturated Fat: 13g
Cholesterol: 120mg
