Coconut Greek Yogurt Cheesecake
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Description
I love cheesecake, but sometimes feel guilty about eating it... or even thinking about it. So I decided to replace the cream cheese with Greek yogurt and went with coconut because it's one of my favorite flavors. This one doesn't make me feel as guilty to eat. I top mine with drizzles of dark chocolate and toasted coconut shavings.
Ingredients
- cooking spray
- 1 ½ cups sweetened flaked coconut
- ¼ cup white sugar
- ¼ cup all-purpose flour
- 1 egg white, whisked until frothy
- 2 cups coconut-flavored Greek yogurt
- 2 eggs
- ⅓ cup white sugar
- 2 teaspoons coconut extract
- 1 tablespoon cornstarch
- 1 pinch salt
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
- 2. Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.
- 3. Bake crust in the preheated oven until pale, about 18 minutes. Let cool.
- 4. Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.
- 5. Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.
- 6. Chill cheesecake in the refrigerator until firm, about 3 hours.
Nutrition Facts
serving: 1 10-inch cheesecake
calories: 160.3 kcal
carbohydrates: 25.5 g
protein: 2.3 g
saturated fat: 4.8 g
cholesterol: 37.2 mg
sodium: 68.9 mg
fiber: 2.4 g
sugar: 15.8 g
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