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.
Ingredients
For the base-
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- 250 gr. digestive biscuits for the base ,
- 80 gr. coconut oil
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- 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
Instructions
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- 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.
