Cheesecake Supreme

I can’t believe that we’re just days away from February already! Can you?

And you know what February means!!!

Lots and lots of cutesy desserts for Valentine’s Day! :-D

Yay!

To celebrate with the ones you love, you should make this cheesecake. It’s actually the first cheesecake I’ve ever made and it turned out fantastic! It did have a crack on top, but that didn’t deter me from eating it! ;-) Anyone know why cheesecakes sometimes crack? Just curious.

It was smooth and creamy…and I didn’t feel so bad eating a slice (or two or three) because of the healthier modifications that I made to it. :-D

As an added bonus, enjoy your slice with some fresh sliced strawberries. It makes for the absolute perfect dessert!

Cheesecake Supreme

adapted from Mona Sproles

Ingredients

  • 1 cup low-fat honey graham cracker crumbs (about 8 sheets)
  • 4 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages 1/3 fat cream cheese
  • 1 cup sugar
  • 3 tablespoons unbleached all purpose flour
  • 4 eggs
  • 1 cup non-fat plain Greek yogurt
  • 1 teaspoon vanilla extract

How-To

  1. Preheat the oven to 325°F.
  2. Prepare a springform pan by covering the bottom and sides with aluminum foil. This is to prevent water getting into the cheesecake later.
  3. Combine the graham cracker crumbs and butter in a bowl (or a Blendtec or food processor).
  4. Push into the bottom of the springform pan and just slightly up the sides.
  5. Bake for 10 minutes.
  6. Place the baked crust into a large baking dish.
  7. Bring a pot of water to a bowl. Set aside.
  8. Bring the oven to 450°F.
  9. Meanwhile, beat the cream cheese until loose (just a few seconds).
  10. Beat in the sugar and flour, just until blended.
  11. Beat in the eggs, one egg at a time, beating well in between.
  12. Beat in the Greek yogurt and vanilla extract.
  13. Pour into the crust (it’s okay if it is still warm).
  14. Pour the water in the large baking dish surrounding the springform pan.
  15. Bake for 10 minutes.
  16. Reduce heat to 250°F and bake for another 1 hour and 30 minutes.
  17. Remove from the oven, take off the aluminum foil.
  18. Using a knife, loosen the cake from the rim of the pan.
  19. Allow the cheesecake to cool for about 5-10 minutes until cool enough to handle.
  20. Remove the sides of the springform pan.
  21. Chill in the refrigerator.
  22. Serve when cool either plain or with toppings of your choice.

Servings: 10-12

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36 comments

  1. Mmmm I loveee cheese cake! Yours looks scrumptious :) One of the reasons I’ve heard cheesecake will crack is because the edges stick to the pan and when it cools it contracts…so, edges stuck to pan + contracting cake = cracks. But, there may be other reasons too! Cracks don’t bother me. They have nothing to do with the taste! nom nom nom

  2. there are a couple things you can do to avoid the crack on your cheesecake. the slower it cools down the less likely it is to crack, so before you take your cake out of the oven leave the oven door open for 20-30 minutes to let the cake cool down gradually. Once the cake is out of the oven continue to let it cool at room temperature before placing it in the fridge. You can also try the water bath method. Place tinfoil around the bottom of your spring foam pan to prevent any water from getting at your cake and place your pan in a casserole dish of some sort with about an inch of water in the dish. This helps keep the cake moist which also prevents cracking (or at least that’s what I think it does). I usually do both these things and I have never had a cake crack on me!

    1. Thanks for your help! I noticed that it cracked while it was in the oven. I even cooked it in a water bath. So, I don’t know what happened. Oh well. It still tasted amazing! :D

      1. Don’t want to over mix or quickly whip the batter. Cracks are sometimes from air bubbles in the batter. If you used a water bath then you over mixed your batter. :)

        1. That may have been why it cracked…because I just can’t think of any other reason. Thank you Toni! :-D Less whipping next time.

      2. Also if you have your heat on too high it may cause the cheesecake to crack I cook mine on low..310 for an hour ..usually it’s over beating our mixture..I learned this too many times..practice makes perfect!

  3. I tried this the other day and it was really delicious! I reduced the sugar to 2/3 cup and it was still plenty sweet, creamy and rich despite being “healthified” with the yogurt and Neufchatel cheese. Thank you for the recipe, Caroline!

  4. I tried this yesterday and it was perfect!!! I used vanilla Chobani, so I cut the sugar to 2/3 cup and took out the vanilla extract. It was my first time making cheesecake and it was a hit. Thanks for the recipe! no one could tell it was healthier than most cheesecakes. I also used Hungry girls Fiber One crust-super easy and good.

  5. Your cheesecake looks and sounds delicious! Found you on Pinterest. I love to bake cheesecakes and have found that over beating after adding the eggs can do it. I usually have a dish of water in the oven instead of a water bath, less messy. I bake almost all of them no higher than 300 for hour and leave them in the oven with the door propped slightly open for an additional 45 minutes to an hour. Also when I remove it from the oven I run a knife along the edge to loosen it so the contracting won’t crack it. Good luck!

  6. Cracking comes from beating your mixture too much. I try to mix as little as possible but still get it mixed together. I also use a knife to get the edges away after baking. It seems to work better. I will have to try this recipe. I love low fat and great taste.

  7. I know that cheesecake isn’t really meant to be ‘healthy’, but would it be possible to do half greek yogurt and half cream cheese? Or would it fail to maintain its shape? I’ve never made a cheesecake before, so I have no idea. Either way, Looks delish! I will definitely keep this recipe in mind whenever I do decide to make my first :)

    1. It probably would work and it would end up more like pudding or something. I have no idea, though. That’s why recipe development is so fun…it’s an experiment every time! :D Happy Baking!

  8. Pingback: Go Greek!
    1. Do you mean in a cake pan or something? I’d imagine baking it without the water would cause cracking due to the lack of moisture. Also, baking it in the springform pan allows for ease of removal. :-) Let me know if you have any other questions and I’ll try to answer them as best as I can. Happy Baking!

  9. Hi! I found this recipe via Pinterest. So, I made this last night for Valentine’s Day, and it rocked our socks! Seriously, so good! You would never know it was a healthier version. I followed the recipe, except I added a tsp. of cinnamon to the graham crackers. I also left it in the oven for about 15 min after it was done baking. It was perfect! Served it up with some blueberry sauce, and went to bed happy! Lol! Thanks for sharing.

  10. Looks like a good recipe! Would you ever try subbing the plain yogurt for vanilla (or any other flavour)? Do you think the vanilla would come through?

    1. I guess my intention for using plain was to cut back on the sugar that the vanilla yogurt has, but I bet it would work great with it! :-) Happy baking!

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