Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or your choice of crust, like crushed Oreos)
- ¼ cup melted butter
- 2 tablespoons sugar
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup Chobani Greek yogurt (plain or vanilla work best)
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Zest of one lemon (optional for a tangy twist)
For the Topping (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Chocolate shavings
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for about 10 minutes, then set it aside to cool while you prepare the filling.
2. Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth. I find that using a hand mixer on medium speed works best to avoid lumps.
- Add the Chobani Greek yogurt and sugar, mixing until well combined.
- Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
- Stir in the vanilla extract and flour, mixing just until smooth. If you’re adding lemon zest for a bit of brightness, fold it in at this stage.
3. Assemble and Bake:
- Pour the filling over the cooled crust, spreading it out evenly.
- To prevent cracks, I like to bake my cheesecake in a water bath. Simply wrap the bottom of your springform pan with foil to prevent any water from seeping in, and place it in a larger baking dish. Fill the dish with hot water, about halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center still has a slight wobble.
- Once done, turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for about an hour. This step helps prevent the top from cracking.
4. Chill and Serve:
- After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, but overnight is best for a firm texture.
- Before serving, top with fresh berries, a dollop of whipped cream, or a sprinkle of chocolate shavings if you’re feeling extra decadent.
Flavor Explorations & Variations
One of the things I love most about this Chobani cheesecake recipe is its versatility. While the classic version is delightful on its own, there are endless ways to customize it to suit your taste buds or to use up what you have in the kitchen.
1. Flavored Chobani Yogurt: Instead of plain or vanilla Greek yogurt, try using a flavored variety like honey, strawberry, or blueberry. It adds a subtle flavor and sweetness to the cheesecake without the need for additional sugar.
2. Different Crusts: While graham cracker crust is the traditional choice, I’ve also made this cheesecake with a crushed Oreo crust, which adds a rich chocolatey contrast to the tangy filling. For a healthier option, a granola crust provides a nice crunch and additional fiber.
3. Mix-ins: For an extra burst of flavor, try folding in fresh fruit, like blueberries or raspberries, into the filling before baking. You can also mix in chocolate chips, or swirl in some peanut butter or Nutella for a decadent touch.
4. Toppings and Garnishes: I like to get creative with the toppings. Fresh fruit is always a hit, but I also enjoy drizzling the top with caramel or chocolate sauce. For a more sophisticated presentation, a dusting of powdered sugar or a few mint leaves adds a nice finishing touch.
Nutritional Insights
What makes this Chobani cheesecake stand out from traditional versions is its healthier profile. By swapping out some of the cream cheese for Chobani Greek yogurt, you reduce the overall fat content while adding protein.
Here’s a quick comparison to give you an idea:
Traditional Cheesecake (per slice):
- Calories: Around 500-600
- Fat: 35-45g
- Protein: 7-10g
Chobani Cheesecake (per slice):
- Calories: Around 300-350
- Fat: 15-20g
- Protein: 12-15g
While it’s still a dessert and should be enjoyed in moderation, knowing that it’s a bit lighter and more nutritious makes me feel a lot better about indulging in a slice (or two).
Personal Reflections
Cheesecake has always been a comfort food for me, but as someone who tries to balance enjoying life’s pleasures with a bit of health consciousness, this Chobani cheesecake has become my go-to. I first tried this recipe on a whim when I had some leftover Chobani in the fridge and was curious about how it would work in a cheesecake. The result was better than I expected, and it’s been a staple ever since.
I’ve served this cheesecake at family gatherings and brought it to potlucks, and it’s always a hit. People are usually surprised when I tell them it’s made with Greek yogurt because it’s just as creamy and delicious as any traditional cheesecake they’ve had. My husband, who is a bit of a cheesecake purist, couldn’t even tell the difference the first time he tried it.
Baking this cheesecake has also become a bit of a therapeutic process for me. There’s something incredibly satisfying about mixing the ingredients together, pouring the creamy filling into the crust, and watching it slowly bake to perfection. It’s my little way of treating myself after a long week, and it always brings a smile to my face when I take that first bite.
FAQs
Q: Can I use non-fat Greek yogurt in this recipe? A: Yes, you can use non-fat Greek yogurt, but keep in mind that the cheesecake may be slightly less creamy. I recommend using 2% or full-fat yogurt for the best texture.
Q: How do I prevent my cheesecake from cracking? A: To prevent cracks, make sure not to over-mix the batter, bake the cheesecake in a water bath, and let it cool gradually in the oven before transferring it to the refrigerator.
Q: Can I make this cheesecake ahead of time? A: Absolutely! This cheesecake actually benefits from being made a day ahead. It allows the flavors to meld and the texture to firm up nicely. Just cover it tightly and store it in the refrigerator.
Q: What’s the best way to store leftovers? A: Leftover cheesecake should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to five days. You can also freeze it for up to three months.
Q: Can I make this recipe into mini cheesecakes? A: Yes! Just divide the crust and filling among a muffin tin lined with cupcake liners. Reduce the baking time to about 20-25 minutes, and you’ll have perfect individual portions.