Pudding & Dessert
Baked Vanilla Bourbon Yogurt Cheesecake, Soft and Elegant
Prep
25 min
Cook
65 min
Servings
10
Level
Medium
A baked cheesecake combining cream cheese and thick yogurt that gives it a signature fresh tang, paired with the elegant aroma of bourbon vanilla. The texture is soft and dense but not heavy, making it a perfect special treat for guests or memorable occasions. It's simple to make, as long as you're patient and bake it at a low temperature so the surface stays smooth without cracking.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams graham crackers/Marie biscuits, crushed
- 90 grams unsalted butter, melted
- 400 grams cream cheese, room temperature
- 250 grams thick plain yogurt (Greek yogurt)
- 150 grams granulated sugar
- 3 eggs, room temperature
- 2 tbsp cornstarch
- 1 tsp bourbon vanilla paste (or vanilla extract)
- 1 tbsp lemon juice
- 60 ml heavy cream
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Mix the crushed biscuits with the melted butter until combined and resembling wet sand. Pour into a 20 cm (8-inch) springform pan lined with parchment paper, then flatten and press firmly into the bottom of the pan using a glass. Bake for 10 minutes at 160°C (320°F), then set aside.
- 2 Beat the cream cheese with a mixer on low speed until smooth and free of lumps, about 2 minutes. Don't overmix, as too much air can cause the cheesecake to crack.
- 3 Add the granulated sugar and salt, beat until combined. Add the thick yogurt, mix until fully incorporated and smooth.
- 4 Add the eggs one at a time, beating on low speed after each addition, just until combined.
- 5 Add the cornstarch, vanilla paste, lemon juice, and heavy cream. Gently fold with a spatula until the batter is smooth and even.
- 6 Pour the batter over the pre-baked biscuit crust. Gently tap the pan on the counter a few times to release any air bubbles.
- 7 Wrap the outside of the pan with a double layer of aluminum foil, then bake using the au bain-marie technique (placing the pan inside a larger pan filled with hot water) at 150°C (300°F) for 55-65 minutes, until the edges are set but the center still jiggles slightly.
- 8 Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour, so the temperature drops gradually and the surface doesn't crack.
- 9 Remove from the oven, let cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.
💡 Tips
• Make sure all ingredients (cream cheese, eggs, yogurt) are at room temperature so the batter mixes evenly without lumps.
• The au bain-marie technique is key for a soft result and helps prevent the surface from cracking due to overly high heat.
• Don't overmix the batter after adding the eggs, since excess air can cause the cheesecake to puff up, then sink and crack.
• Chill the cheesecake overnight in the fridge so the texture fully sets and it's easy to slice neatly.
📊 Nutrition Facts / serving
320
Calories (kcal)
6 g
Protein
22 g
Fat
26 g
Carbs
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