Technically this is not a cheesecake since yogurt is not cheese. I hope the recipe naming police does not find me!
Texturally this is not quite a cheesecake either. I associate cheesecakes with having a rich dense filling. This cheeseless cheesecake has a 'lighter' filling, as the photo shows.
But it is delicious. I can imagine yogurt chocolate cheesecake will produce a better texture. I will try this next time.
If you are keeping an eye on costs, this cheesecake is cheaper since Greek or Turkish yogurt is much cheaper than cream cheese. This means you can have 3-4 slices, with no guilt. But don’t blame me if you notice the effects later.
In the photo you will see that the filling to base ratio is a bit out. I used less filling and more base.
⅓ cup almond meal
¾ cup plain flour
¼ cup caster (superfine) sugar
90g butter, chopped
3⅓ cup Greek yogurt
1⅓ cups caster sugar
¼ cup lemon juice
1 tablespoon grated lemon rind
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water
1. To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms.
2. Line the base of a 20cm-round springform tin with baking paper. Place the base mixture into the base and flatten. Bake at 150°C/350°F until light golden, about 12-15 minutes.
3. To make the filling, mix cornflour and water until there are no lumps, Add the rest of the ingredients and beat until the batter is smooth.
4. Pour batter over the base and bake at 160°C/325°F until the centre is almost set, about 40-50 minutes.
5. Remove from oven and run a metal spatula around the rim of the pan to loosen the cheesecake. This helps prevent cracking. Let the cheesecake cool for about 20-25 minutes before covering and placing in the refrigerator. Refrigerate for 4 to 6 hours or overnight before serving.