A soft cheesecake made with thick yogurt, baked low and slow until creamy, then drizzled with a savory-sweet salted caramel sauce that surprises the palate. The fresh tang of yogurt paired with the sweet-savory caramel makes every bite feel luxurious yet still light on the stomach. Perfect as a special dessert for family gatherings or as a special gift.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Digestive/Marie biscuits, crushed
- 90 grams Melted butter
- 400 grams Cream cheese, room temperature
- 250 grams Thick plain yogurt (Greek yogurt)
- 120 grams Granulated sugar
- 3 Eggs
- 2 tbsp Cornstarch
- 1 tsp Vanilla powder
- 150 grams Granulated sugar for caramel
- 120 ml Heavy cream (liquid whipped cream)
- 1/2 tsp Fine salt
- 3 tbsp Water
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👩🍳 Instructions
- 1 Mix the crushed biscuits with the melted butter until evenly combined, like wet sand. Press firmly into the bottom of a 20 cm round pan lined with parchment paper. Chill in the fridge while you prepare the next steps.
- 2 Preheat the oven to 160°C (320°F). Prepare a pan of hot water for the water bath technique so the cheesecake stays soft and doesn't crack.
- 3 Beat the cream cheese with the granulated sugar using a mixer on low speed until smooth and lump-free, about 2-3 minutes.
- 4 Add the thick plain yogurt, mixing on low speed so as not to incorporate too much air.
- 5 Add the eggs one at a time, mixing slowly and continuously; don't overmix so the cheesecake doesn't puff up too much and then sink drastically.
- 6 Add the cornstarch and vanilla powder, mixing until the batter is smooth and fully combined.
- 7 Pour the batter over the biscuit crust in the pan. Smooth the surface with a spatula.
- 8 Wrap the outside of the pan tightly with aluminum foil to keep water out, then place it in a larger pan filled with hot water reaching halfway up the side of the cheesecake pan.
- 9 Bake for 55-65 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes so the temperature drops gradually.
- 10 Remove the cheesecake, let it cool to room temperature, then chill in the fridge for at least 4 hours or overnight so the texture sets perfectly.
- 11 While waiting, make the caramel sauce: heat the granulated sugar and water in a saucepan over medium heat without stirring until golden brown.
- 12 Once the caramel turns golden brown, turn off the heat and pour in the heavy cream a little at a time while stirring quickly (be careful, as it will bubble up).
- 13 Stir again over low heat until the caramel sauce is smooth and thickened, then add the fine salt. Mix well and let it cool.
- 14 Before serving, remove the cheesecake from the pan and drizzle the top with salted caramel sauce to taste. Slice and serve.
💡 Tips
• Make sure the cream cheese and yogurt are at room temperature before mixing so the batter is smooth and lump-free.
• The water bath technique is essential for a soft cheesecake with no cracks on the surface.
• Don't open the oven while baking, and let the cheesecake cool down gradually inside the oven so the texture stays stable.
• The caramel sauce can be made a day ahead and stored in the fridge; just warm it up briefly before drizzling over the cheesecake.
📊 Nutrition Facts / serving
340
Calories (kcal)
6 g
Protein
22 g
Fat
30 g
Carbs
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