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Lemon Greek Yoghurt Cheesecake Recipe

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Lemon Greek Yoghurt Cheesecake

Ingredients

  • Non-stick vegetable oil spray
  • 350 g Graham cracker crumbs, fine
  • 118 g unsalted butter, melted, cooled slightly
  • 59 g sugar
  • 10 mL powdered gelatin, unflavoured
  • 680 g cream cheese, room temperature
  • 300 g plain whole-milk Greek yoghurt
  • 118 g sugar
  • 118 g Monin Lemon Syrup
  • 5 mL pure vanilla extract
  • 2.5 mL salt
  • water
  • Raspberry Fruit Purée
  • raspberries
  • mint

Instructions

  1. CRUST
  2. Coat bottom and sides of a 9 inch spring form pan with non-stick cooking spray.
  3. Using fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly.
  4. Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup if needed).
  5. Chill until firm, at least 1 hour or up to 1 day.
  6. SERVING
  7. Pour 30 mL of Monin Raspberry Fruit Purée into the center of each serving plate.
  8. Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates, centred in the Monin Raspberry Fruit Purée.
  9. Garnish with fresh raspberries and mint sprig if desired
  10. FILLING
  11. Sprinkle gelatin over 45 mL of cold water in a heatproof bowl.
  12. Let stand until softened (approximately 5 to 10 minutes).
  13. Pulse cream cheese, yoghurt, sugar, Monin Lemon Syrup, vanilla extract, and salt in a food processor until smooth, scraping down sides of bowl with spatula as needed.
  14. Fill a small skillet with water to a depth of 1/2-inch and place over medium heat.
  15. Place bowl with gelatin in skillet and allow to warm; stir until gelatin dissolves (about 2 minutes).
  16. Remove bowl from skillet and allow to cool slightly for 2 to 3 minutes.
  17. With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into chilled pie crust and tap pan gently on counter top to break up any large air bubbles.
  18. Smooth over top with spatula; cover tightly with plastic wrap and chill for at least 6 hours before serving.
  19. Note: Cheesecake can be made up to 2 days ahead of time. Store in the refrigerator.
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Learn how to make this recipe or one similar by viewing this quick tutorial.
How To: Flavoured Cream Cheese
Customer Reviews & Questions
Raspberry Purée

Raspberry Purée

$27 /EA
Lemon Syrup

Lemon Syrup

$14.50 /EA