A few months ago I headed off to Brio, a restaurant here in town to celebrate Kristy from Sweet Treats and More and Alyssa from The Recipe Critic who both had birthdays. I was certainly the odd duck out as Nikki (who joined us from Chef In Training), Alyssa and Kristy are all pregnant, but it was so much fun. The three of us always have the best time together and this time was no different, well other than the fact that I wanted to shove all of the pregnant ladies down and devour Alyssa’s greek yogurt cheesecake. It was seriously delicious. Like, awesomeness. So, since then I’ve been working my tail off on a greek yogurt New York cheesecake recipe and dudes, this one is it! Plus it has a brown sugar berry sauce. AND today is my 30th birthday so of course we needed dessert, oh and a $1,000 giveaway. Who doesn’t like free money on someone else’s birthday?!! Plus check out all of my talented friends’ posts that are up to help me celebrate, Something Swanky, Centercut Cook, Favorite Family Recipes, Sweet Treats and More, Rachel Cooks, A Southern Fairytale, The Girl Who Ate Everything, Cooking For Keeps, A Spoonful of Flavor (who made and awesome Cake!!) and Lauren’s Latest!
I could just sit and give this baby love eyes all day long, but as I want to shovel it in as well I guess that just wont work. I went a little crazy on this guy, first the recipe is super creamy and wonderful, but I had no choice and I took the graham cracker crust to a new level, a double decker level. I just love it so much I had to! You certainly don’t have to double the crust but you wont regret it if you do.
There’s also a tiny hint of lemon in the crust, but you really can’t tell. It just tastes a little more bright and fresh. And then we’ve got the sauce. It’s raspberries and brown sugar all cooked up to make not only the prettiest sauce but also the most delicious. Again, you could use sugar but trust me the brown sugar gives a little something extra. I love a good berry sauce. And the filling, oh ,my goodness!!!!! Tillamook has new Greek Yogurt and you guys, it is so creamy and incredible. Of course I had to use it! These no bake cheesecakes have one too and they are pretty darned awesome as well so you have two choices now!
Anyway, I figured this would be perfect for spring desserts or Easter dinner dessert. It’s lovely and totally bright and fresh. And I just talked myself into making another this weekend, so watch out pregnant ladies, I’m going in for cheesecake again.
Greek Yogurt New York Cheesecake Recipe
- 2 Cups Greek Yogurt (Plain, 2%- we use Tillamook)
- 2 Packages (8oz each), cream cheese-softened
- 1⅓ cups of sugar
- pinch of salt
- 1½ teaspoons lemon juice
- 1½ teaspoons vanilla exract
- 6 large eggs, plus 2 large egg yolks
- 1 tablespoon of butter, melted for the pan
- zest of 1 lemon
- 16 graham crackers, crushed fine in a food processor
- pinch of salt
- ⅓ cup sugar
- 6 tablespoons butter
- 2 cups of raspberries
- ⅓ cup brown sugar
- 1 teaspoon of unflavored gelatin
- 1 tablespoon of water
- Heat the oven to 325. Cut the cream cheese into cubes and set aside while you make the crust.
- In a food processor, blend together the graham crackers, sugar, and lemon zest. Stir in the melted butter and press into the bottom of a spring form pan. Bake for 12-13 minutes and then allow to cool on a wire rack.
- Increase the temperature to 500.
- In the bowl of a standing mixer, add the cream cheese and mix until softened, about 1-2 minutes. Add the sugar and salt and beat again, scraping down the sides of the bowl.
- Add the greek yogurt, vanilla and lemon juice. Beat on low until well combined. Scrape down the sides of the bowl and add the egg yolks, beat again and scrape down the sides. Next, add the eggs, two at a time mixing the entire time. Once all have been added allow to mix for 1 minute.
- Using a pastry brush, and being careful to not disturb the crust, brush the inside walls of the spring form pan with the melted butter. Pour in the filling and bake for 10 minutes. DO NOT OPEN THE OVEN DOOR, but after 10 minutes turn the heat down to 200. Allow to bake for about 1½ hours or until the internal temp of the cheesecake is 150 (using a thermometer) Let the cheesecake cool on a wire rack, not the stove top, for 5 minutes then run a pairing knife around the edges. Let the cheesecake cool an additional 2½ hours then wrap tightly in saran wrap and cool in the fridge for at least 3 hours, up to 3 days. To unmold the cheesecake I like to do like America's Test Kitchen and wrap the pan with a hot dish towel for a minute and then open it. Serve with red berry sauce.
- Cook the berries and brown sugar in a sauce pan over medium low heat, smashing occasionally. Cook for about 6-8 minutes then remove from the heat and using a mesh strainer over a bowl, strain out the seeds by pressing the mixture with a rubber spatula. Place back in the saucepan. Sprinkle the gelatin over the water and let sit for 3 minutes. Stir into the berry sauce and allow to sit for 2 hours. Whisk the sauce before pouring it over the cheesecake.