By Lindy Van Schalkwyk, last updated on October 3, 2024
Often you need a quick and easy substitute for sour cream in cheesecake. So, we have created a cheesecake with yogurt instead of sour cream!
The yogurt substitute still allows you to achieve the creamiest and softest cheesecake textures and simultaneously keep the slightly tangy flavor. But, we have even added additional lemon juice and zest to give the cheesecake a flavor punch.
Now, you never have to run around trying to find or make your sour cream. You probably already have the alternative in your fridge!
What Does Sour Cream Do In Cheesecake?
To understand how to make cheesecake with yogurt instead of sour cream, you have to first understand the functions sour cream has.
First, it helps add a lot of moisture to the cheesecake that instantly prevents the cake from coming out dry and crumbly. But, it also has a softening effect on the texture of the cheesecake itself.
And, sour cream is often favored as a moisturizing ingredient (over regular milk or cream) because of the tangy flavor it adds to the batter. This flavor helps balance out the sweetness most cheesecake recipes contain.
So, when looking at substitutes, like yogurt today, you have to make sure that they will add moisture, help soften the texture, and maybe add a slight tanginess to the cheesecake itself.
You can look at some other substitutes for sour cream in cheesecakes here.
What You Will Need To Make a Cheesecake With Yogurt Instead Of Sour Cream
Ingredients for the Crumb
- 1 12 cups graham crackers
- 2 tablespoons white granulated sugar (or brown sugar)
- 3 tablespoons salted butter, melted
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Ingredients for the Yogurt Cheesecake Batter
- 8 ounces cream cheese, room temperature
- 1 cup fine caster sugar
- 3 large eggs, room temperature
- 1 1/2 cups Greek yogurt, room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
Equipment
- 9-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray
- Food processor
- Mixing bowl
How To Make This Cheesecake Without Sour Cream
Step 1: Make the Cheesecake Crumb
To make this cheesecake crust, first, preheat the oven to 320°F (160°C). Then, line a 9-inch springform cake pan with a piece of non-stick baking paper, and coat the sides of the pan with non-stick cooking spray.
Then, combine the graham crackers, sugar, melted butter, lemon zest, and vanilla extract in the bowl of a food processor. Blend the ingredients until a fine uniform crumb forms.
Then, press the crumb into the lined springform cake pan. Make sure you press it so the crumb is tightly packed and even in thickness throughout the bottom of the pan.
Next, bake the crust in your preheated oven for roughly 8 minutes or until it just starts to get some golden colors.
Once baked, remove the par-baked crust from the oven and allow it to cool at room temperature inside the pan.
Step 2: Make the Cheesecake Batter
First, combine the cream cheese and sugar inside of a large mixing bowl. Cream the ingredients together until they become light in color and aerated.
Then, add in the large eggs. Make sure to beat each egg well before adding another to the cream cheese mixture. Once all of the eggs have been fully incorporated, add the Greek yogurt, vanilla extract, lemon zest, and lemon juice.
Mix until all of the ingredients have just been fully incorporated.
Step 3: Assemble and Bake the Cheesecake
Pout the cheesecake batter into the pre-baked crust and make sure to spread it evenly on top. Then, bake it inside of your preheated oven for roughly 40-50 minutes.
Your cheesecake is done baking when only the center 1 to 2-inches are jiggly.
Step 4: Correctly Cool the Cheesecake
Next, it is crucial that you correctly cool the baked cheesecake to prevent cracks from forming. So, once the cheesecake has been baked, switch off the oven, open the door slightly, and allow the cheesecake to cool for roughly an hour.
Then, remove it from the oven completely and set it on the kitchen counter on a wire rack. Allow it to cool for an additional hour.
And finally, wrap the entire cheesecake inside the pan with saran or plastic wrap to ensure it doesn’t dry out in the fridge. Allow the cheesecake to set for at least 4 hours before serving it. We however prefer having it set overnight for the best texture and flavor.
Step 5: Remove the Cheesecake from the Pan and Serve
The final step is to remove the cheesecake from the springform pan. To do this, first, use a very thin sharp paring knife to loosen the cheesecake from the cake pan. Carefully slide the knife between them to cut it loose otherwise, the cheesecake will be pulled apart.
Then, slowly open the clasps of the springform cake pan and remove the side part entirely.
We recommend keeping the cheesecake on top of the pans’ bottom, as removing it is too risky and may break the entire cake. However, it isn’t impossible.
Once sliced, serve this cheesecake made with yogurt within 4 days of making it. You can naturally add loads of sauces, toppings, frostings, and other garnishes for additional flavor.
Tips and Tricks For This Cheesecake Made With Yogurt
- You can make this yogurt cheesecake secret recipe with any type of biscuits that you want. We simply chose a graham cracker base because of how popular and easy to make it is. You can make it with an oats base or coconut flour base.
- Another name for Greek yogurt is heavy cream yogurt, double thick yogurt, or double cream yogurt. These are all the same types of products that are made in very similar ways. The only reason that the term “Greek yogurt” is used it’s because Greece has a copyright on the name. So, if the yogurt wasn’t made in Greece, manufacturers aren’t allowed to call it Greek yogurt.
- Because this is a cheesecake without sour cream, we have added some freshly squeezed lemon juice and fresh lemon zest. This will add that tangy flavor that sour cream has.
- Cheesecake with yogurt instead of sour cream is still very creamy, but you have to make sure not to over-mix it. The mixture is already incredibly soft and creamy. Over mixing the batter will cause it to thin and the ingredients to lose their binding abilities. This will cause cracks in the cheesecake and uneven baking.
Servings and Suggestions For Cheesecake With Yogurt Instead Of Sour Cream
| Preparation time | Baking time | Servings |
| 20 minutes | 40-50 minutes | 8-10 |
In Conclusion
As you can see, making cheesecake with yogurt instead of sour cream is incredibly easy and you never have to worry about finding substitutes again! It produces equally delicious and uber-creamy cheesecakes! If you have any questions or you just enjoyed the recipe, let us know in the comments below!
Cheesecake With Yogurt Instead Of Sour Cream
Equipment
- 9-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray
- Food processor
- Mixing bowl
Ingredients
Ingredients for the Crumb
- 1 12 cups graham crackers
- 2 tablespoons white granulated sugar or brown sugar
- 3 tablespoons salted butter melted
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Ingredients for the Yogurt Cheesecake Batter
- 8 ounces cream cheese room temperature
- 1 cup fine caster sugar
- 3 large eggs room temperature
- 1 1/2 cups Greek yogurt room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- To make this cheesecake crust, first, preheat the oven to 320°F (160°C). Then, line a 9-inch springform cake pan with a piece of non-stick baking paper, and coat the sides of the pan with non-stick cooking spray.
- Then, combine the graham crackers, sugar, melted butter, lemon zest, and vanilla extract in the bowl of a food processor. Blend the ingredients together until a fine uniform crumb forms.
- Then, press the crumb into the lined springform cake pan. Make sure you press it so the crumb is tightly packed and even in thickness throughout the bottom of the pan.
- Next, bake the crust in your preheated oven for roughly 8 minutes or until it just starts to get some golden colors.
- Once baked, remove the par-baked crust from the oven and allow it to cool at room temperature inside of the pan.
- First, combine the cream cheese and sugar inside of a large mixing bowl. Cream the ingredients together until they become light in color and aerated.
- Then, add in the large eggs. Make sure to beat each egg well before adding another to the cream cheese mixture. Once all of the eggs have been fully incorporated, add the Greek yogurt, vanilla extract, lemon zest, and lemon juice.
- Mix until all of the ingredients have just been fully incorporated.
- Pout the cheesecake batter into the pre-baked crust and make sure to spread it evenly on top. Then, bake it inside of your preheated oven for roughly 40-50 minutes.
- Your cheesecake is done baking when only the center 1 to 2-inches are jiggly.
- Next, it is crucial that you correctly cool the baked cheesecake to prevent cracks from forming. So, once the cheesecake has been baked, switch off the oven, open the door slightly, and allow the cheesecake to cool for roughly an hour.
- Then, remove it from the oven completely and set it on the kitchen counter on a wire rack. Allow it to cool for an additional hour.
- And finally, wrap the entire cheesecake inside the pan with saran or plastic wrap to ensure it doesn't dry out in the fridge. Allow the cheesecake to set for at least 4 hours before serving it. We however prefer having it set overnight for the best texture and flavor.
- The final step is to remove the cheesecake from the springform pan. To do this, first, use a very thin sharp paring knife to loosen the cheesecake from the cake pan. Carefully slide the knife between them to cut it loose otherwise, the cheesecake will be pulled apart.
- Then, slowly open the clasps of the springform cake pan and remove the side part entirely.
- We recommend keeping the cheesecake on top of the pans' bottom, as removing it is too risky and may break the entire cake. However, it isn't impossible.
- Once sliced, serve this cheesecake made with yogurt within 4 days of making it. You can naturally add loads of sauces, toppings, frostings, and other garnishes for additional flavor.
Notes
Cheesecake with yogurt instead of sour cream is still very creamy, but you have to make sure not to over mix it. The mixture is already incredibly soft and creamy. Over mixing the batter will cause it to thin and the ingredients to lose their binding abilities. This will cause cracks in the cheesecake and uneven baking.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.