A combination of soft baked cheesecake with tangy fresh yogurt, drizzled with an addictively bittersweet coffee caramel sauce. The texture is creamy yet light, since the yogurt cuts down on the heavy, cloying taste typical of regular cheesecake. Perfect as a special dessert for family gatherings or a bit of "me time" in the afternoon with a cup of coffee.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams graham crackers or Marie biscuits, finely crushed
- 100 grams melted butter
- 400 grams cream cheese, room temperature
- 200 grams thick plain yogurt
- 120 grams granulated sugar
- 3 eggs
- 2 tbsp cornstarch
- 1 tsp vanilla powder
- 1 tbsp instant coffee powder, dissolved in 1 tbsp hot water
- 100 grams granulated sugar for caramel
- 100 ml heavy cream
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Mix the crushed biscuits with the melted butter until evenly combined and clumped together like wet sand. Press firmly into the bottom of a 20 cm (8-inch) round pan lined with parchment paper. Chill in the fridge while you prepare the rest of the batter.
- 2 Preheat the oven to 160°C (320°F). Prepare a larger pan filled with hot water for a water bath, which will help prevent the cheesecake from cracking.
- 3 Beat the cream cheese and granulated sugar with a mixer on low speed until smooth and soft — don't overbeat, so you don't incorporate too much air.
- 4 Add the plain yogurt and mix well with a spatula. Add the eggs one at a time, stirring gently after each addition; be careful not to overmix.
- 5 Add the cornstarch, vanilla powder, and coffee mixture. Stir until the batter is smooth with no lumps.
- 6 Pour the batter over the chilled biscuit base. Wrap the outside of the pan tightly with aluminum foil, then place it inside a larger pan filled with 2-3 cm (about 1 inch) of hot water (water bath).
- 7 Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 30 minutes.
- 8 Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
- 9 Make the coffee caramel sauce: heat the granulated sugar in a saucepan over medium heat without stirring until it melts and turns golden brown. Turn off the heat and pour in the heavy cream a little at a time while whisking quickly (be careful, it may bubble up).
- 10 Add the salt and stir well. Let it cool to lukewarm before drizzling over the cheesecake right before serving.
💡 Tips
• Make sure the cream cheese and eggs are at room temperature so the batter blends smoothly without any lumps.
• The water bath is essential to prevent the cheesecake's surface from cracking and to keep the texture soft and creamy.
• Don't overmix the batter after adding the eggs, as trapping too much air can cause the cheesecake to puff up and then collapse.
• The caramel sauce can be made a day ahead and stored in the fridge — just warm it up briefly before serving.
📊 Nutrition Facts / serving
320
Calories (kcal)
6 g
Protein
22 g
Fat
26 g
Carbs
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