Greek Baked Yogurt Cheesecake with Chocolate Ganache

Today’s recipe is the Greek version of the New York baked cheesecake. The only differecne is that instead of cheese I use Greek yogurt! Yogurt’s acidity blends perfectly with the bisquit base and the velvet chocolate.


For base
  • 250 gr. digestive bisquits
  • 100 gr. melted butter
For cream
  • 1200 gr. strained yogurt, room temperature
  • 300 gr. sugar
  • salt
  • 2 t.s. lemon juice
  • 3 vanilla ή 3 t.s. vanilla extract
  • 6 eggs and 2 yolk
  • some melted butter (1 t.s.) for tart pan
For ganache
  • 150 gr. sour cream
  • 140 gr. dark chocolate 70%


For base
  • Preheat over to 160°C.
  • Mix bisquits and butten in a blender.
  • Spread sides of a 28cm form with butter. The form better be detachable with high rim so we can put cheesecake out of the form easily.
  • Put mixture on the bottom of the form and bake for 13 minutes.
  • Take out of oven and let it cold.
For cream
  • Prehea over 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 vanillas.
  • Add 2 yolks and mix on slow speed. Again wiht a spatula clean the bowl.
  • Add one by one eggs and put mixture in the form.
  • Put it in the oven, bake for 10 minutes and without opening the oven low the temperature to 100°C for 1,5 hour.
  • In a glass of water put a knive with thin blade.
  • Take it out the oven and let it cold for 5-10 minutes at least. Carefully invert the form so the cake comes off.
  • Το αφήνουμε έτσι χωρίς να βγάλουμε το τσέρκι μέχρι να κρυώσει καλά (2 ώρες).
  • Βάζουμε στο ψυγείο να κρυώσει καλά.
For ganache
  • Σε μία μικρή κατσαρόλα, ζεσταίνουμε την κρέμα λίγο πριν το σημείο βρασμού.
  • Melt chocolate in double-boiler.
  • Add half of the cream and mix with a spatula.
  • Repeat with the other half.
  • Cover cheesecake with ganache and serve it at room temperature.

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