4
1 rating

Peach-Topped Chobani Cheesecake

By
Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a...

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe. 

Ingredients

For the crust:

  • 1 Cup graham cracker crumbs
  • 4 Tablespoons unsalted butter, melted
  • 1/2 Teaspoon ground cinnamon
  • 1/8 Teaspoon ground nutmeg
  • 1/4 Cup turbinado sugar

For the cheesecake filling:

  • 1 Cup Chobani Greek Yogurt, Whole Milk Plain
  • 16 Ounces cream cheese, room temperature
  • 1 Cup turbinado sugar
  • 4 large eggs, separated
  • 2 Tablespoons all-purpose flour
  • 1/4 Teaspoon kosher salt
  • 2 Teaspoons vanilla extract

For the peach topping:

  • 2 Cups peaches, peeled, pitted, and sliced
  • 1/3 Cup turbinado sugar
  • 2 Teaspoons lemon juice

Directions

For the crust:

Preheat oven to 325 degrees 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.

For the cheesecake filling:

Use the paddle attachment of a stand mixer or an electric hand mixer to beat 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 pour 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 oven and cool to room temperature for another hour. Wrap tightly and refrigerate for 4-8 hours or until ready to serve.

For the peach topping:

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.

Nutritional Facts
Servings4
Calories Per Serving1060
Total Fat60g92%
Sugar98gN/A
Saturated32g100%
Cholesterol347mg100%
Protein18g35%
Carbs115g38%
Vitamin A633µg70%
Vitamin B121µg17%
Vitamin B60.2mg10.2%
Vitamin C6mg10%
Vitamin D3µg1%
Vitamin E2mg11%
Vitamin K10µg12%
Calcium246mg25%
Fiber2g9%
Folate (food)48µgN/A
Folate equivalent (total)84µg21%
Folic acid21µgN/A
Iron3mg16%
Magnesium41mg10%
Monounsaturated16gN/A
Niacin (B3)2mg10%
Phosphorus334mg48%
Polyunsaturated4gN/A
Potassium526mg15%
Riboflavin (B2)0.6mg34.7%
Sodium729mg30%
Sugars, added79gN/A
Thiamin (B1)0.2mg11.8%
Trans0.5gN/A
Zinc2mg12%