Lemon Greek Yogurt Cheesecake with Berries
A healthy alternative to rich creamy cheesecake, perfect for the summer.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 5 tbsp butter melted
- 1 tbsp granulated sugar
Filling
- 2 cups plain Greek yogurt
- 16 oz cream cheese
- 2/3 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup flour
- 1 Meyer lemon juice and zest
Topping
- 1 cup blackberries
- 1 cup raspberries
- 1 tsp granulated sugar
Instructions
- Preheat oven to 350 degrees. Make crust by combining melted butter, crushed graham crackers, and sugar in a bowl. Add to a greased springform pan and flatten, making sure to press into the edges. Bake for 8 minutes and set aside. Turn the oven down to 325 degrees.
- Make filling by beating together the Greek yogurt and cream cheese on low speed. Add the sugar, eggs, and vanilla and keep beating on low speed until mixed. Add the eggs slowly while continuing to beat and then the flour. Beat until smooth. Pour mixture into the cooled crust and tap the pan to smooth out the top.
- Bake at 325 degrees for 45-60 minutes or until top is slightly golden and the center starts to firm. Let sit at room temperature for at least 3 hours, then cover with plastic and place in refrigerator overnight. To prepare the sauce, add blackberries and raspberries to a pot with sugar and 1 tbsp water. Heat on stove on low heat, stirring continuously, until the berries start to break apart. Serve warm berries atop the cold cheesecake.
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