Dive into the world of baking with this exceptionally light and delightful cheesecake recipe, a perfect twist on the classic favorite. By blending the creamy textures of ricotta and Greek yogurt, this recipe offers a heavenly dessert that’s both satisfying and less dense than traditional versions. Easy to prepare and irresistibly tasty, it’s guaranteed to be the highlight of any meal.
Why You’ll Love This: This cheesecake stands out with its lighter texture and the subtle tang of yogurt, which complement the rich, creamy ricotta beautifully. It’s an ideal recipe for those who enjoy the luxury of cheesecake but prefer something less heavy. Plus, the ease of preparation using a silicone tart pan means no fuss with water baths or leaky springform pans.
Perfect Occasion: This cheesecake is perfect for special occasions, family gatherings, or as a weekend treat. It’s particularly fitting for those times when you want to impress your guests without spending hours in the kitchen.
Decoration Tips: For an elegant finish, garnish your cheesecake with a light dusting of powdered sugar, some fresh berries, or a drizzle of fruit syrup. These simple touches not only enhance the look but also add a burst of fresh flavor that pairs wonderfully with the creamy filling.
Ingredients for the Base:
- 250g of your favorite cookies
- 120g butter
Ingredients for the Filling:
- 500g ricotta cheese
- 130g Greek yogurt
- 2 eggs
- A pinch of salt
- 100-150g powdered sugar (adjust sweetness to your liking)
- 1 tbsp lemon juice
- 3 tbsp corn starch
Directions:
- Prepare the crust: Crush the cookies in a food processor until finely ground. Melt the butter and mix well with the ground cookies. Press this mixture evenly into the bottom and up the sides of a silicone tart pan, ensuring consistent thickness.
- Make the filling: In a large bowl, beat the eggs, then add ricotta and Greek yogurt, mixing until smooth. Incorporate the powdered sugar and salt, blend thoroughly, then stir in the lemon juice and corn starch until well combined.
- Assemble and bake: Pour the filling over the prepared crust, smoothing out the top. Place the cheesecake pan in a larger roasting pan and fill the outer pan with hot water (this water bath method helps prevent cracks). Bake in a preheated oven at 150 degrees Celsius for about 60 minutes.
- Cooling: After baking, do not remove the cheesecake from the oven immediately. Instead, open the oven door slightly and let the cheesecake cool down to room temperature inside to avoid cracking. Refrigerate for 1-2 hours before serving.
Enjoy this lighter, yet indulgently creamy cheesecake that promises to be the best you’ve ever made!
