Bake a fruity and tangy cheesecake that is lightened up with Greek yogurt! This cheesecake includes a strawberry swirl and passion fruit drizzle, which works out to be the perfect combination.
The temperature has been increasing gradually and my cravings for fruit-flavored foods are at an all-time high. Some of my favorite fruits are in season and I’m excited to make delicious desserts out of them. Today, I was craving cheesecake and decided to use my Greek yogurt cheesecake recipe, which tastes just like regular cheesecake, but is a lightened version! I replace about half of the cream cheese with non-fat Greek yogurt and the cheesecake still maintains its dense and creamy texture. Greek yogurt is such a versatile ingredient, and using it in cheesecake is one of the best ways to use it.
This cheesecake includes a classic graham cracker crust and a unique passion fruit drizzle, using fresh passion fruit! Passion fruit is currently in season now, so they can be found in Asian grocery stores for a reasonable price. They are considered “exotic” fruits, so they can be very expensive in Western grocery stores. I saw them selling for $8/each at a grocery store which is BEYOND what I would pay for. If you cannot find passion fruit, passion fruit juice will work just fine. Goya brand sells passion fruit juice that would work well in this recipe.
Cheesecake is simple to make, but there are a few tips and tricks that can help ensure the cheesecake has a better texture and is more visually pleasing:
- Make sure all ingredients are at room temperature. This helps the batter become smooth more quickly and less manipulation of the batter is needed. Too much manipulation can lead to many air bubbles.
- Do not remove cheesecake from the oven after baking. Allow it to cool in the oven for about 15 min. so that there is no drastic temperature difference. The temperature difference can cause the cheesecake to collapse, which is fine but does not look as nice.
- Cool the cheesecake at room temperature for 2 hours before cooling in the fridge.
- Using a springform pan to bake the cheesecake helps with removal of the cake.
- Wrap the bottom of the cheesecake with foil so that water from the water bath does not get into the cheesecake. This will result in a soggy cheesecake and can be disastrous!
Please make a note of these tips when baking the cheesecake. It helps with the outcome of the cheesecake.
Lighter Strawberry Passionfruit Cheesecake
yield: 6 in. cheesecake
total time: 6 1/2 hours
- 1 c. graham cracker crumbs (about 9 rectangular cracker sheets)
- 2 tsp. granulated sugar
- 3 1/2 tbsp. melted margarine
- 10.5 oz. full-fat cream cheese, softened
- 1 c. Greek yogurt, room temperature
- 1/2 c. granulated sugar
- 1 tsp. cornstarch
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. white vinegar or lemon juice
- 2 tbsp. strawberry jam
For passion fruit drizzle:
- 1/4 tsp. agar powder
- 1/4 c. passion fruit pulp and seeds
- 1/4 c. water
- 1 tbsp. granulated sugar
- Preheat oven to 350 F.
- In a small bowl, combine the crust ingredients until fully combined. Pour into a 6 in. springform or regular baking pan and bake in the oven at 350 F for 10 min. Remove from oven and set aside to cool.
- Once cooled, wrap the bottom of the pan with 2 layers of foil.
- In a large bowl, add all the filling ingredients except the strawberry jam and use an electric mixer to whisk on medium-high speed for 3 min. The batter should be smooth, although you may filter the batter through a sieve if desired.
- Pour half of the filling batter into another bowl and add the strawberry jam into that bowl. Mix the batter until it is a pink color. You now have one white and one pink batter.
- Using a ladle or small scoop, pour some of the white batter into baking pan. Use another ladle or small scoop and pour some of the pink batter next to the white batter. Continue to alternate between the white and pink batter until all the batter is in the pan.
- Use a knife and lightly run it through the cheesecake batter to create a marble effect. Tap the pan on the counter top a couple times to remove air bubbles.
- Place the cheesecake pan in a larger baking pan and fill the larger baking pan with water to create a water bath. Place in the oven and bake for 45-50 min.
- Once the timer goes off, turn the oven off and let the cheesecake sit inside the oven for 15 min. Remove from the oven and then allow to cool at room temperature for 2-3 hours.
- Place cheesecake in the fridge and allow to further cool for at least 3 hours.
- To make the passion fruit drizzle, combine the water, sugar, and agar powder in a small pot over small heat. Once dissolved, add in the passion fruit pulp and seeds. Remove from heat and allow to cool. The drizzle will thicken up and can be drizzled onto the cheesecake when ready to eat!