Yogurt Cheesecake

Ingredients

• 100 g Oreo Cookies (crushed to fine crumbs)
• 15 g Unsalted Butter (melted)
• 200 g Cream Cheese (softened to room temperature)
• 70 g Granulated Sugar
• 1 large Egg (lightly whisked)
• 100 g Greek Yogurt (plain, can use regular plain yogurt)
• 1 tsp Vanilla Extract
• 15 g Cake Flour (sifted into batter)

Instructions

1. Crush Oreo Cookies

   Place the Oreo cookies in a zip‑lock bag and crush them with a rolling pin until they become fine crumbs.

   Time: PT5M

2. Combine Butter and Crumbs

   Melt the butter, then mix it thoroughly with the cookie crumbs until evenly coated.

   Time: PT2M

3. Press Crust into Pan

   Transfer the crumb mixture to a 15 cm round pan, spread with a spoon and press firmly with a flat tool to create an even base.

   Time: PT3M

4. Chill Crust

   Place the pan with the crust in the refrigerator to chill while you prepare the filling.

   Time: PT10M

5. Mix Cream Cheese and Sugar

   In a mixing bowl, beat the softened cream cheese with the granulated sugar until smooth.

   Time: PT3M

6. Add Egg in Two Parts

   Lightly whisk the egg, then add it to the batter in two portions, whisking each time without lifting the whisk from the batter.

   Time: PT2M

7. Incorporate Yogurt, Vanilla, and Flour

   Stir in the Greek yogurt, vanilla extract, and sifted cake flour until just combined.

   Time: PT2M

8. Pour Batter Over Crust

   Remove the pan from the fridge and pour the cheesecake batter onto the chilled crust, spreading evenly.

   Time: PT1M

9. Remove Air Bubbles

   Run a skewer through the batter to release any trapped air bubbles.

   Time: PT1M

10. Bake Cheesecake

    Bake in a pre‑heated oven at 170 °C for 50‑55 minutes until the edges are set and the center is slightly wobbly.

    Time: PT55M

    Temperature: 170°C

11. Cool Completely

    Turn off the oven, open the door slightly and let the cheesecake cool to room temperature, then remove from the pan.

    Time: PT30M

12. Chill Overnight

    Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

6 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g