COCONUT GREEK YOGURT CHEESECAKE

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Coconut Greek Yogurt Cheesecake image

I love cheesecake, but sometimes feel guilty about eating it... or even thinking about it. So I decided to replace the cream cheese with Greek yogurt and went with coconut because it's one of my favorite flavors. This one doesn't make me feel as guilty to eat. I top mine with drizzles of dark chocolate and toasted coconut shavings.

Provided by Chef V

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 4h38m

Yield 10

Number Of Ingredients 11

cooking spray
1 ½ cups sweetened flaked coconut
¼ cup white sugar
¼ cup all-purpose flour
1 egg white, whisked until frothy
2 cups coconut-flavored Greek yogurt
2 eggs
⅓ cup white sugar
2 teaspoons coconut extract
1 tablespoon cornstarch
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
  • Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.
  • Bake crust in the preheated oven until pale, about 18 minutes. Let cool.
  • Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.
  • Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.
  • Chill cheesecake in the refrigerator until firm, about 3 hours.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 25.5 g, Cholesterol 37.2 mg, Fat 6 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 68.9 mg, Sugar 15.8 g

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