Revolutionize your cheesecake experience with this Ultra-Creamy Yogurt Cheesecake, a delightful twist on the classic dessert that promises to change your perspective on baked cheesecakes. By incorporating plain yogurt and hazelnut butter into the mix, this recipe achieves an exceptionally creamy texture that’s lighter than traditional versions, without the hassle of a water bath. The addition of a biscuit base adds the perfect crunch, contrasting beautifully with the smooth, rich filling. Quick to bake and easy to perfect, this cheesecake is the ultimate dessert for any occasion, offering a sublime taste experience that’s both satisfying and surprisingly light.
Why You’ll Love This: Forget everything you thought you knew about heavy, overly dense cheesecakes. This yogurt-infused version is not only lighter and more refreshing but also boasts an ultra-creamy texture that slices like a dream. The hazelnut butter adds a luxurious, nutty depth to the flavor profile, enhancing the cheesecake with its rich, indulgent taste. Easy to prepare and requiring no bain-marie, this recipe is perfect for both novice bakers and experienced chefs alike, ensuring a foolproof path to a dessert that’s guaranteed to impress.
Perfect Occasion: Whether you’re hosting a dinner party, looking for the perfect finale to a romantic meal, or simply indulging in a weekend baking project, this Yogurt Cheesecake is versatile enough for any event. It’s also an excellent choice for holidays and celebrations, offering a sophisticated yet accessible dessert option that your guests will adore.
Decoration Tips: For an elegant presentation, heat hazelnut spread and drizzle it over the chilled cheesecake, creating a beautiful pattern that entices the eye as well as the palate. A sprinkle of chopped hazelnuts adds texture and reinforces the nutty flavor, while fresh berries or a dusting of powdered sugar can introduce a touch of color and sweetness. Serve each slice on individual plates, garnished with mint leaves for a fresh finish.
For the Base:
- 200g of your favorite biscuits, crushed
- 80g unsalted butter, melted
For the Cheesecake Mixture:
- 500g cream cheese
- 250g plain yogurt
- Seeds from 1 vanilla pod or vanilla extract
- 50g sugar
- 2 eggs
- 100g hazelnut butter
Instructions:
- Combine crushed biscuits with melted butter, press firmly into the bottom of a 20cm springform pan, and bake at 170°C (338°F) for 15 minutes.
- For the filling, blend sugar, cream cheese, and vanilla until smooth. Incorporate yogurt and eggs, mixing until just combined. Stir in hazelnut butter for a marbled effect.
- Pour the mixture over the pre-baked base and return to the oven, baking at 150°C (302°F) for 30 minutes.
- Allow the cheesecake to cool, then refrigerate overnight to set.
- When ready to serve, gently heat hazelnut spread and drizzle over the top of the cheesecake for a decadent finish.
Enjoy this Ultra-Creamy Yogurt Cheesecake, a simple yet sophisticated dessert that’s sure to become a new favorite for its delightful texture, exquisite taste, and the ease with which it can be made, promising a perfect slice every time.
