Adding Chobani to cheesecake gives it extra creaminess, plus adds a delicious flavor balance to the cream cheese. This recipe substitutes a portion of the cream cheese and heavy cream with Plain Chobani Greek Yogurt, making for a lighter take on a classic, rich dessert. It’s cheesecake without all the guilt, topped with peaches for an extra dash of natural sweetness.
- 1 cup graham cracker crumbs
- 4 tbsp unsalted buter, melted
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 cup turbinado sugar
- 1 cup Chobani Greek Yogurt, Whole Milk Plain
- 16 oz. cream cheese, room temperature
- 1 cup turbinado sugar
- 4 large eggs, separated
- 2 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 2 tsp vanilla extract
- 2 cups peaches, peeled, pitted & sliced
- 1/3 cup turbinado sugar
- 2 tsp lemon juice
Preheat oven to 325°F. Combine graham crumbs, melted butter, cinnamon, nutmeg and sugar in a bowl and mix well.
Spray a 9-in. non-stick pan generously with non-stick spray. Add crumb mixture to the bottom of the pan. Use the bottom of an empty glass to press crumbs down.
Use the paddle attachment of a stand mixer or an electric hand mixer to bear cream cheese with 3/4 cup sugar. Add Chobani, egg yolks, flour, salt and vanilla and beat until smooth. Scrape down side of bowl once or twice during mixing.
In a separate bowl, beat the eggs whites with the remaining 1/4 cup sugar. Beat until whites form a soft meringue. Fold into the cream cheese mixture.
Gently pout into the crust and bake in the oven for 50 minutes. Turn over off and prop open slightly. Leave cake in over for 10-20 minutes or until the mixture is still slightly loose but the sides are set.
Remove cheesecake from over and cool to room temperature for another hour. Wrap tightly and refrigerate for 4-8 hours or until ready to serve.
Combine peaches, sugar and lemon in a small sauté pan. Bring to a simmer for 2 minutes and remove from heat. Cool completely. Serve on top of cheesecake.