Greek Yogurt Cheesecake
http://www.ohsweetbasil.com/greek-yogurt-new-york-cheesecake-recipe/
Graham Cracker Crust
- 2 1/4 c graham cracker crumbs
- 9 tbsp butter
- 1/3 c sugar + 2 tbs.
Filling
- 3 c full fat greek yogurt
- 24 oz cream cheese
- 1 1/3 c white sugar
- 1/2 c white sugar + 2 tbs
- 2 pinches salt
- 1 1/2 tsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- 9 whole eggs
- 3 egg yolks
For graham cracker crust: crush graham crackers in food processor. Stir in sugar by hand. Add almost all the butter to the crust. Crust should be sandy and formable in your hand but not too wet. Add as much butter as necessary. Press into the bottom and up the sides of a 10 inch springform pan. Bake at 350 for 10 to 12 minutes until the edges turn lightly brown. Let cool on wire rack. Increase oven temperature to 500.
For filling: do all the following on LOW speed so as little air as possible is mixed into the filling. with kitchen aid, mix cream cheese until soft. Add sugar and salt and mix some more. Add greek yogurt, lemon juice and vanilla. Mix some more. Add egg yolks while mixture runs. Mix. Add whole eggs two at a time while mixer runs. Mix for an additional minute once all eggs are incorporated.
Spread butter around the edges of the springform pan. (If you don't grease the edges, the cheesecake will crack as it cools.) Pour in filling. Put springform pan in hot water bath. Bake at 500 for 10 minutes. Do not open oven door. Reduce heat to 200. Bake for an additional 3 -3 1/2 hours. FIlling should be set around the edges but firmly jiggly in the middle 2/3rds. Turn off heat. Crack open oven door. Let cool for 20 minutes in oven. Remove. Let cool 30 minutes at room temperature on cooling rack. Cover. Transfer to fridge. Chill overnight.
Total calories: 8,000 or 500 per slice if cut into 16 wedges