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| Coconut Greek Yogurt Cheesecake |
"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 :
- Crust:
- cooking spray
- 1 1/2 cups sweetened flaked coconut
- 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 1 egg white, whisked until frothy
- Filling:
- 2 cups coconut-flavored Greek yogurt
- 2 eggs
- 1/3 cup white sugar
- 2 teaspoons coconut extract
- 1 tablespoon cornstarch
- 1 pinch salt
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 4H38M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
- 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.
- Bake crust in the preheated oven until pale, about 18 minutes. Let cool.
- Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.
- 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.
- Chill cheesecake in the refrigerator until firm, about 3 hours.
Notes :
- Try switching up the flavors of Greek yogurt for different flavors.
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