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Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote Recipe

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4.2 from 50 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes plus chilling time (at least 4 hours, ideally overnight)
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote is a luscious and creamy dessert featuring a graham cracker crust, a rich blend of cream cheese, goat cheese, and Greek yogurt filling, baked to perfection in a water bath. Finished with a homemade apricot, vanilla, and honey compote, this cheesecake offers a perfect balance of tangy, sweet, and aromatic flavors.

Ingredients

Crust Ingredients

  • 10 Graham cracker sheets (152g)
  • 4 tablespoons unsalted butter (melted)
  • 1 1/2 teaspoons ground cinnamon
  • 1 pinch kosher salt

Cheesecake Filling Ingredients

  • 2 (8-ounce) blocks cream cheese, at room temperature
  • 8 ounces goat cheese, at room temperature
  • 12 ounces (1 1/2 cups) Greek yogurt, at room temperature
  • 4 whole eggs, at room temperature
  • 1 3/4 cups (340 grams) granulated sugar
  • 1 vanilla pod, seeds scraped (or 1 tablespoon vanilla extract)

Apricot, Vanilla, and Honey Compote Ingredients

  • 1 pound fresh apricots, pitted and sliced into eight slices each
  • 1/4 cup runny honey
  • 1/2 vanilla pod, seeds scraped (or 1 teaspoon vanilla extract)
  • 1 star anise
  • 1/4 lemon, rind peeled into strips and juice extracted
  • 1/4 cup water

Instructions

  1. Make the Crust: Preheat the oven to 375°F. Double wrap a 9-inch springform pan with heavy-duty aluminum foil to prevent water seepage during baking. Bring a pot of water to boil for the water bath.
  2. Prepare the Graham Cracker Crust: Crumble graham crackers into a food processor and pulse until fine crumbs form. Add cinnamon and salt, pulse briefly. Add melted butter and pulse until crumbs are evenly moistened.
  3. Chill the Crust: Press the crumb mixture evenly at the bottom of the foil-wrapped springform pan using a flat-bottomed cup. Place in refrigerator while preparing filling.
  4. Combine Cheeses and Yogurt: Using a stand mixer with paddle attachment or hand mixer, beat cream cheese and goat cheese on low speed for 30-60 seconds until smooth. Scrape sides, then beat in Greek yogurt for another 30-60 seconds until light and fluffy.
  5. Incorporate Eggs and Sugar: Add eggs one at a time, beating and scraping the bowl after each addition to fully incorporate. Mix in granulated sugar and vanilla seeds or extract on medium-low until the batter is smooth and evenly combined, about 1 minute.
  6. Fill the Crust: Remove crust from fridge and pour in the cheesecake filling evenly.
  7. Prepare Water Bath: Place the wrapped springform pan in a deep roasting pan. Pour boiling water into the roasting pan so it reaches halfway up the springform pan sides, avoiding any water splashing onto cheesecake or foil.
  8. Bake the Cheesecake: Bake at 375°F for 50-60 minutes until the cheesecake feels firm with a slight wobble in the center. Turn oven off and proceed to cooling.
  9. Cool in Water Bath: Let cheesecake cool in the water bath on countertop for 2 hours, then remove from water bath. Peel off foil and refrigerate cheesecake in the springform pan for at least 4 hours, ideally overnight.
  10. Optional – Make Apricot Compote: Combine sliced apricots, honey, vanilla seeds and pod, star anise, lemon juice and peel, and water in a medium saucepan over medium heat. Stir gently.
  11. Cook the Apricot Compote: Simmer the mixture, stirring occasionally, for about 15 minutes until apricots soften and start to break down but maintain some shape. For thicker compote, continue cooking an additional 10 minutes.
  12. Finish and Serve: Taste and add extra honey if desired. Remove vanilla pod, lemon peel, and star anise. Serve warm or cold alongside sliced cheesecake, or store in refrigerator for up to 2 days.
  13. Serve the Cheesecake: Remove cheesecake from springform pan, slice into 16 servings, and top with apricot compote as desired.

Notes

  • Double wrapping the springform pan with heavy-duty foil is crucial to prevent water from leaking into the cheesecake during the water bath baking process.
  • Bringing all dairy and eggs to room temperature ensures a smooth, lump-free batter and even baking.
  • The water bath helps the cheesecake bake gently and evenly, preventing cracks and ensuring a creamy texture.
  • Make the apricot compote fresh or ahead of time; it can be stored refrigerated up to 2 days.
  • For a thicker crust layer, increase graham cracker or butter quantities proportionally.
  • Using a stand mixer or hand mixer greatly simplifies the mixing process for a velvety cheesecake batter.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Find it online: https://quickandsweetrecipes.com/greek-yogurt-cheesecake-with-apricot-vanilla-and-honey-compote-recipe/