Baked Yoghurt Cheesecake

Yoghurt is a bit of a daily staple for me. It appears most mornings in my breakfast bowl alongside fruit and granola. Regularly as a snack. Then yoghurt could feature again in a marinade for some chicken or stirred into a curry to create some extra creaminess!

I recently had a little too much yoghurt in my fridge and wondered could I make a cheesecake with it. The answer I am very happy to share is yes. Yes you can!!

So along came this Baked Yoghurt Cheesecake. I hope by now you have cottoned on that I like to eat and cook with the seasons. This recipe is no different – it works really well with any kind of berry or fruit compote so please use the most seasonal, the most local and if all else fails use frozen!

I would highly recommend the strawberry sauce from my No Churn Strawberry Ice-cream as an epic berry infusion.

Serves 8.

  • 50g oats
  • 50g almonds
  • 50g butter, melted
  • 1/2 tsp salt
  • 250g mascarpone
  • 750g plain thick Greek-style yoghurt
  • 4 tbsp honey or maple syrup
  • 1 egg
  • 2 tbsp cornflour
  • 1 tsp vanilla extract
  • 150g berries
  • 2 tbsp lemon juice and zest
  1. Preheat the oven to 160°C/140°C fan/325°F.
  2. Blitz the oats and almonds together in a food processor until a breadcrumb texture is formed. Stir the melted butter through until well combined. Press this mixture into the base of a 18cm loose-bottomed tin.
  3. Whisk the mascarpone and yoghurt together in a large mixing bowl until smooth. Add the honey, egg, cornflour and vanilla and whisk again until well combined.
  4. Blitz the berries and lemon juice and zest in a food processor or blender until well broken down. Lumps or semi-whole berries are fine.
  5. Place half the yoghurt mixture over the base. Drizzle half the berry sauce on top before the remainder of the yoghurt and finally more of the berry sauce. Save two tablespoonfuls of the berry sauce to swirl on top when serving.
  6. Bake the yoghurt cheesecake in the oven for 45 minutes. The sides should turn a golden colour and be firm compared to the centre having a slight wobble. Allow to cool in the oven with the door ajar and oven turned off.
Baked Yoghurt Cheesecake; Delalicious; Sinead Delahunty
Happy cooking,
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