Greek Yogurt Cheesecake | Akis Petretzikis Kitchen
Hello, YouTubers! How are you? I hope you are all having fun!
Welcome back to Akis kitchen where we always have fun and today,
I’m going to show you a very rich, creamy, delicious, low-fat yogurt cheesecake!
I’m using Greek strained yogurt instead of cream cheese. This is the best type of yogurt to use because
it’s very thick, rich, creamy and full of flavor.
We need this texture for the cheesecake!
Before you start, you have to leave all
of the ingredients at room temperature
for at least one hour. Now ,let’s begin
with the crust! I’m going to preheat my
oven to 160 degrees Celsius set to fan.
I have my food processor here and I’m
going to add 100 grams of melted butter
and 250 grams of graham crackers.
And beat until the mixture looks like coarse
Grease the bottom and the sides of a
25 centimeter springform pan with butter
so the cheesecake won’t stick to the pan.
Now, I’m going to spread my cookie mixture
in the pan.
Press down on it to make it compact.
Put it in the oven and bake it
for 13 minutes.
It’s nice and golden!
And set aside to cool completely.
Turn up the oven temperature to 230 degrees Celsius still set to fan.
Now, on to the filling.
I am adding 1.2 kilos of strained yogurt,
please use Greek strained yogurt.
150 grams of sugar in my mixer bowl. Beat for two minutes…
Stop and scrape down the sides of the
bowl to make sure all of the yogurt is
getting mixed in.
Add another 150 grams of sugar,
a pinch of salt…
2 teaspoons of lemon juice…
and 3 teaspoons vanilla
extract. Now, add the two egg yolks
and beat on low speed, until all of the
ingredients are combined
and the mixture is nice and creamy.
Scrape down the sides of the bowl again…
Add 6 eggs.
You have to add the eggs one at a time and wait
until each egg gets completely combined
in the mixture, before you add the next one.
Let me pour this great filling over the
See how smooth and creamy this is?
Oh my Lordy Lord! This is ready for the
bake for 10 minutes…
Do not open the oven door while the cheesecake is cooking.
For those of you that are big fans of cream cheese, you can substitute the yogurt
with cream cheese, then you will have a
normal New York cheesecake.
Today, we are making New York – Greek cheesecake…so this is my recipe.
When 10 minutes have gone by, turn the oven temperature down to 100 degrees Celsius set to fan,
and bake for 1 and 1/2 hour. Do not open
the oven door because we want the
temperature to gradually drop from 230
to 100 degrees Celsius. This is very
important, to help the cheesecake firm
and pasteurize the eggs. I definitely
cannot wait that long for 1 and a half
hour, so I have made another one before
to make you jealous! Now, I’m going to use
a knife with a very thin blade and run
along the edges to help the cheesecake
release from the pan and look at this…
It’s baked to perfection!
And now it’s time for the hard part of the recipe.
You have to leave the cheesecake at room
temperature for at least two hours
to cool down and then, put it in the
refrigerator for another two hours
to cool completely. You have to be patient,
you have to wait because this recipe
really is worth it!
My beautiful Greek yogurt cheesecake
should be chilled by now,
so it’s time to serve it up Greek style…
Cut a nice big piece…
Drizzle with some honey,
Sprinkle with some chopped walnuts,
a couple of thyme leaves and this cheesecake is ready to be enjoyed!
Oh, my god! This cheesecake is perfect! You
can see that…
it’s so rich, it’s so creamy, the flavor is unique…
Don’t get me wrong, I love cream cheese but this is something different! You have to try it…
I’m very proud of this recipe, please try this recipe and you will love me!
Thanks for watching me guys, show me your
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you like to see me cook for you!
Make this recipe with Greek strained yogurt! See you next time, bye bye! Yia sas!