Vanilla yoghurt cheesecake~!

Springform Graham Cracker Base
1 1/4 cups graham cracker crumbs
3 tbsp sugar
4 tbsp butter, melted

Preheat oven to 350F.
Combine all ingredients in a medium bowl and stir until well combined. Press into a 9-inch springform pan, pressing the crust slightly up the sides if you don’t wish to have a thick crust on the bottom.
Bake for 10-12 minutes, until set. Cool completely before filling.

Yogurt Cheesecake
8-oz cream cheese, room temperature
16-oz Greek-style yogurt, room temperature
1 cup sugar
4 large eggs, room temperature
1 tbsp vanilla extract
pinch salt

Prebake a graham cracker base into a 9-inch springform pan (see recipe below); a 9-inch graham cracker pie crust should work fairly well, too. This cheesecake can also be baked without a crust.
Preheat oven to 350F.
In a food processor, blend cream cheese, yogurt, sugar, eggs, vanilla extract and salt until mixture is very, very smooth.
Pour into prepared pan and bake for about 50 minutes, until the cake is set and jiggles only slightly when gently tapped.
Cool to room temperature before refrigerating.

Serves 10

* instead of using all yoghurt, i used 200ml yoghurt and 300ml sour cream

* i used 250 grams of biscuit crumbs for the base.

* i also baked it about an hr cause it wasn’t setting enough yet.

original recipe from here!

http://bakingbites.com/2009/04/vanilla-yogurt-cheesecake/#more-3085

did a cheesecake the other day cause i had some sour cream and yoghurt that was gonna expire soon.

xoxo

Joanna