Sumptuously Light Ricotta and Greek Yogurt Cheesecake Recipe: A Heavenly Delight for Dessert Lovers

Immerse yourself in the world of baking with this exceptionally light and delicious cheesecake recipe, a perfect twist on the favorite classic. By blending the creamy textures of ricotta and Greek yogurt, this recipe delivers a heavenly dessert that is both satisfying and less dense than traditional versions. Easy to prepare and irresistibly flavorful, it's sure to be the highlight of any meal.

Why you'll love it: This cheesecake stands out for its lighter texture and subtle yogurt flavor, which complement the rich, creamy ricotta perfectly. This is an ideal recipe for those who love the luxury of cheesecake but prefer something less heavy. Plus, the ease of preparation using a silicone tart pan means there's no problem with leaking water baths or springform pans.

Perfect occasion: This cheesecake is perfect for special occasions, family gatherings or as a weekend treat. This is particularly suitable for times when you want to impress your guests without spending hours in the kitchen.

Decorating Tips: For an elegant finish, top your cheesecake with a light dusting of powdered sugar, a few fresh berries or a drizzle of fruit syrup. These simple touches not only enhance the look, but also add a burst of fresh flavor that pairs wonderfully with the creamy filling.

Ingredients for the base:

• 250g of your favorite cookies
• 120g butter

Ingredients for the filling:

• 500 g ricotta cheese
• 130 g of Greek yogurt
• 2 eggs
• A pinch of salt
• 100-150g caster sugar (adjust the sweetness to your liking)
• 1 tablespoon of lemon juice
• 3 tablespoons cornstarch

Directions:

1. Prepare the crust: Crush the biscuits in a food processor until finely ground. Melt the butter and mix well with the ground biscuits. Press this mixture evenly into the bottom and up the sides of a silicone tart pan, ensuring consistent thickness.
2. Prepare the filling: In a large bowl, beat the eggs, then add the ricotta and Greek yogurt, mixing until smooth. Stir in the powdered sugar and salt, mix well, then stir in the lemon juice and cornstarch until well combined.
3. Assemble and bake: Pour the filling over the prepared crust, smoothing the top. Place the cheesecake pan in a larger roasting pan and fill the outer pan with hot water (this water bath method helps prevent cracking). Bake in a preheated oven at 150 degrees Celsius for approximately 60 minutes.
4. Cooling: After baking, do not immediately remove the cheesecake from the oven. Instead, open the oven door slightly and let the cheesecake cool to room temperature inside to prevent cracking. Refrigerate 1 to 2 hours before serving.

Enjoy this lighter yet deliciously creamy cheesecake that promises to be the best you've ever made!