Rustic Greek Yogurt Cheesecake with Vanilla Bean Cherry Topping

Name: Rustic Greek Yogurt Cheesecake with Vanilla Bean Cherry Topping
Total time: 100 min
Ingredients: 200 g graham cracker crumbs (about 1¾ cups); 30 g finely chopped walnuts (2 tbsp, optional); 75 g unsalted butter, melted (7 tbsp); Butter, for greasing the pan; 1300 g full-fat Greek yogurt, strained overnight to 1000 g (about 4 cups thick yogurt); 200 g of sugar substitute or granulated sugar (1 cup); Zest of 1 lemon; 1 tbsp cornstarch (Add an extra ½ tbsp if you like it firmer); 2 tsp vanilla extract; Juice of ½ a lemon (about 1 tbsp); Pinch of salt; 5 large eggs; 2 egg yolks; 300 g frozen or fresh pitted cherries (2 cups); 60 g sugar substitute or sugar (¼ cup); 1 tbsp lemon juice; ½ tsp vanilla Bean Paste; 1 tbsp cornstarch; ¼ cup water

communitynaturalfoods.com

This rustic Greek yogurt cheesecake is lighter, tangier, and more laid-back than your typical cream cheese version.

View full recipe on communitynaturalfoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at communitynaturalfoods.com.

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Ingredients

200 g graham cracker crumbs (about 1¾ cups)
30 g finely chopped walnuts (2 tbsp, optional)
75 g unsalted butter, melted (7 tbsp)
Butter, for greasing the pan
1300 g full-fat Greek yogurt, strained overnight to 1000 g (about 4 cups thick yogurt)
200 g of sugar substitute or granulated sugar (1 cup)
Zest of 1 lemon
1 tbsp cornstarch (Add an extra ½ tbsp if you like it firmer)
2 tsp vanilla extract
Juice of ½ a lemon (about 1 tbsp)
Pinch of salt
5 large eggs
2 egg yolks
300 g frozen or fresh pitted cherries (2 cups)
60 g sugar substitute or sugar (¼ cup)
1 tbsp lemon juice
½ tsp vanilla Bean Paste
1 tbsp cornstarch
¼ cup water