Peach Melba Greek Yogurt Cheesecake

Name: Peach Melba Greek Yogurt Cheesecake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 6 ounces graham cracker crumbs (about 1¼ cup); ½ cup melted Cabot Unsalted Butter; 2 8-ounce packages Cabot Cream Cheese, softened; 1 cup sugar; 1 cup Cabot Plain Greek Yogurt; ¼ cup tapioca pearls, ground to a fine powder in a coffee grinder; 3 large eggs; 2 teaspoons vanilla extract; 1 ripe peach, peeled, pitted and finely diced; 1 cup raspberries; 2 tablespoons honey; Mint leaves, fresh raspberries and peach slices for garnish, if desired

Servings

10

Prep Time

25 minutes

Cook Time

55 minutes

If you’re a cheesecake fan who loves peaches, raspberries, and honey, you are going to absolutely treasure this Peach Melba cheesecake recipe! Tasty and refreshing, this dessert is also extra creamy and light, thanks to the addition of Greek yogurt. And it’s made with a graham cracker crumb crust that perfectly complements all the flavors and adds just the right amount of crunchy texture. Feel free to share this cheesecake with Greek yogurt recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To make this 10 serving Peach Melba cheesecake, preheat your oven to 325°F, bring a kettle of water to a boil, and coat a 9-inch springform pan with cooking spray. To help prevent leaks, you may want to wrap the outside of the pan with foil.

Mix graham cracker crumbs and melted Cabot Unsalted Butter and press mixture into springform pan, as described below.

Beat two 8-ounce packages of Cabot Cream Cheese in a large bowl until creamy, adding in sugar, Cabot Plain Greek Yogurt, tapioca and eggs, and vanilla, beating and scraping sides of bowl in between the addition of each ingredient, as detailed in instructions below. Add diced peach and stir into the batter by hand. Spread the batter over the graham cracker crumb mixture.

Set the baking pan on the oven rack. Pour the boiling water into the baking pan about ½ -inch up the sides and then carefully push the oven rack in and close the oven. Bake and cool per recipe directions. Wrap in plastic wrap and chill overnight in the refrigerator.

To make the raspberry sauce, puree raspberries and honey in a food processor. Strain out seeds, if desired.

When ready to serve, run a knife along the edges of the cake and remove the side of the springform pan. If there is any moisture on top of the cake, gently blot it using a paper towel. Pour the raspberry sauce over the cake and, if using, garnish with fresh mint sprigs, sliced peaches, and raspberries.

Craving another fruit and cheesecake dessert? Try these Blueberry-Lemon Cheesecake Squares. As a cooperative of over 800 farm families, our mission is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this cheesecake with Greek yogurt recipe once you’ve given it a try!

Ingredients

6 ounces graham cracker crumbs (about 1¼ cup)
½ cup melted Cabot Unsalted Butter
2 8-ounce packages Cabot Cream Cheese, softened
1 cup sugar
1 cup Cabot Plain Greek Yogurt
¼ cup tapioca pearls, ground to a fine powder in a coffee grinder
3 large eggs
2 teaspoons vanilla extract
1 ripe peach, peeled, pitted and finely diced
1 cup raspberries
2 tablespoons honey
Mint leaves, fresh raspberries and peach slices for garnish, if desired

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Directions

ARRANGE oven rack to the center of the oven. Preheat oven to 325 degrees F. Bring a kettle of water to a boil. Generously coat a 9-inch spring-form pan with cooking spray. Wrap the outside of the pan with foil if desired to prevent leaks.
MIX graham cracker crumbs and butter in a medium bowl with a fork until evenly moist. Transfer to the spring-form pan and press evenly into the bottom and up the sides about a half inch. Set the pan in a large baking pan.
BEAT softened cream cheese in a large bowl until creamy. Add sugar and beat on low until evenly incorporated. Add yogurt and beat on low to combine. Add tapioca and eggs and beat on low just until combined. Scrape sides of bowl, add vanilla and beat on low to combine. Add diced peach and stir into the batter by hand with a spatula. Spread the batter over the crumb mixture. Rap the spring-form pan down on the baking pan (or counter) to release any air pockets once or twice.
PULL the oven rack out. Set the baking pan on the oven rack. Pour the boiling water into the baking pan about ½-inch up the sides. Carefully push the oven rack in and close the oven. Bake the cake until the center is just barely wobbly in the center when the pan is jiggled, 55 to 58 minutes. Turn off oven, and crack oven door. Let cake cool in the oven in the hot water bath for 1 hour before removing. Wrap in plastic wrap and chill overnight in the refrigerator.
Puree raspberries and honey in a food processor, scrape sides if necessary. Strain out seeds through a fine mesh sieve if desired.
RUN a knife along the edges of the cake. Remove cake sides. Blot moisture from the top of the cake with a paper towel if necessary. Pour the raspberry sauce over the cake. Garnish with mint, peaches and raspberries if using.