Baked Yogurt Cheesecake

Today I am making a super light cheesecake replacing cream cheese with DODONI authentic Greek yogurt. This will make it much lighter and refreshing.

I also add coconut oil in the base and lime in the filling to give an extra “tropical” and summer flavor.


For the base
  • 250 gr. digestive biscuits for the base
  • 80 gr. coconut oil
For the cream
  • 1200 gr DODONI authentic Greek yogurt 8% strained yogurt, at room temperature
  • 300 gr sugar
  • 1 pinch of salt
  • 2 tsp lime juice
  • 3 tsp vanilla extract
  • 6 eggs and 2 yolks
  • 200 gr strawberry jam


  • Preheat oven to 160°C.
  • Mix biscuits and coconut oil in a blender.
  • Cover a 28cm pan with baking paper. Use a detachable pan with high rim so you can take the cheesecake out of the pan easily.
  • Spread mixture on the bottom of the pan and bake for 13 minutes.
  • Remove from oven and let it cool down.
  • Preheat oven to 230°C.
  • Mix yogurt for 2-3 minutes in a bowl.
  • Slowly add sugar and mix for 2-3 minutes on medium/high speed. With a spatula clean all sides of the bowl.
  • Add salt, lemon juice and vanilla.
  • Add 2 yolks and mix on slow speed. Again, with a spatula clean the bowl.
  • Add the eggs, one by one and put mixture in the pan.
  • Put it in the oven, bake for 10 minutes and without opening the oven lower the temperature to 100°C and continue baking for 1,5 hour.
  • Remove from the oven and let it cool down.
  • Top with strawberry jam and serve.

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