Imported from the web
Greek Yogurt Cheesecake with Shortbread Crust
A baked, labneh-thick Greek yogurt filling sits on a buttery shortbread crust. It is baked until the edges are set and the center still jiggles, then cooled slowly and chilled before slicing.
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Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (Cold)
- 50 g Sugar
- 1 Large egg (For the crust)
- Salt (A pinch, for the crust)
- 700 g Strained Greek yogurt (Very thick, labneh-like consistency)
- 3 Large eggs (For the filling)
- 120 g Sugar (Source gives 2/3 cup)
- 45 g Cornstarch
Steps
- 1
Rub the cold butter into the flour, sugar, and a pinch of salt until the mixture is crumbly.
- 2
Mix in 1 egg to form a dough ball.
- 3
Line a 22 cm (9-inch) pan with parchment paper. Press the dough firmly across the bottom and slightly up the sides. Poke the crust all over with a fork.
- 4
Blind-bake the crust at 180°C (350°F) for 12 minutes, until slightly golden. Let it cool, then turn the oven down to 160°C (325°F).
- 5
Whisk the strained Greek yogurt, 3 eggs, sugar, and cornstarch until smooth.
- 6
Pour the filling onto the cooled crust.
- 7
Bake for about 1 hour, until the edges are completely set but the center still jiggles.
- 8
Turn off the oven and leave the cake inside with the oven door cracked for 1 hour.
- 9
Let the cake cool fully on the counter, then chill it in the refrigerator for at least 4 hours before slicing.
Notes
The source gives estimated nutrition per 100 g: about 240 kcal, 6.5 g protein, 11 g fat, and 28 g carbohydrates. Pan size: 22 cm (9-inch).
Nutrition per serving
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