Imported from the web

Raspberry Yogurt Cheesecake

Name: Raspberry Yogurt Cheesecake
Prep time: 40 min
Cook time: 60 min
Total time: 420 min
Yield: 10 servings
Cuisine: American
Ingredients: 700 g Greek yogurt (Weight after straining; strain for 24 hours in the refrigerator until very thick. Nutrition estimate assumes whole-milk yogurt strained at home, as noted in the source.); 130 g Raspberry purée (Made from 300 g frozen raspberries: blend, strain, and simmer until reduced by half; cool before using.); 300 g Frozen raspberries (For making the purée; the finished recipe uses 130 g purée after straining and reducing.); 5 Medium eggs (The source gives 5 medium eggs or 4 large eggs.); 150 g Sugar; 60 g Cornstarch

Imported by Starr2 on SeeMeCook

A baked, crustless cake made with thick strained Greek yogurt and raspberry purée. It has a gently tangy, fruity flavor and a creamy center that sets after chilling.

10 servings420 minAmerican

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Ingredients

700 g Greek yogurt (Weight after straining; strain for 24 hours in the refrigerator until very thick. Nutrition estimate assumes whole-milk yogurt strained at home, as noted in the source.)
130 g Raspberry purée (Made from 300 g frozen raspberries: blend, strain, and simmer until reduced by half; cool before using.)
300 g Frozen raspberries (For making the purée; the finished recipe uses 130 g purée after straining and reducing.)
5 Medium eggs (The source gives 5 medium eggs or 4 large eggs.)
150 g Sugar
60 g Cornstarch

Steps

1
To make the raspberry purée, blend the frozen raspberries and strain them. Simmer the strained purée until reduced by half, then cool it completely.
2
Line a 22 cm (9-inch) springform pan with parchment paper.
3
Whisk the strained Greek yogurt, eggs, sugar, and cornstarch until smooth.
4
Fold the cooled raspberry purée into the yogurt mixture.
5
Pour the batter into the prepared pan.
6
Bake at 160°C (325°F) for 1 hour, until the edges are set but the center still jiggles.
7
Turn off the oven and cool the cake inside it for 1 hour with the oven door cracked open.
8
Remove the cake and cool it completely at room temperature.
9
Chill in the refrigerator for at least 4 hours before slicing.

Notes

The source's estimated nutrition is about 180 kcal, 7 g protein, 6 g fat, and 24 g carbohydrates per 100 g serving, based on home-strained whole-milk yogurt. The stated recipe does not specify a serving count; 10 servings is an estimate. Prep time includes the stated 24-hour yogurt straining and raspberry preparation; total time includes cooling and the minimum chilling period.