Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle
Silky Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle. This yogurt cheesecake recipe is a marvelous centerpiece for the holidays!
Prep Time35 mins
Cook Time1 hr 15 mins
Total Time1 hr 50 mins
Servings: 12 slices
For the Crust:
- 1 stick unsalted butter, softened (1/2 cup)
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour + 2 tablespoons
- Zest of 1 orange
For the Filling:
- 3 packages cream cheese (8-ounce packages)
- 1 1/8 cup sugar
- 5 large eggs
- 1 1/2 cups plain Greek yogurt
- Juice of 1 orange, about 1/4 cup
- 2 teaspoons vanilla extract
- 3 tablespoons flour
- Pinch salt
For the Drizzle:
- 2/3 cup honey
- 2 tablespoons Chambord (raspberry liqueur)
- 3 cups fresh raspberries
Preheat the oven to 425 degrees F. Line the bottom of a 9- to 10-inch springform pan with parchment paper and attach the ring over the rim. Trim the excess paper. Grease the sides of the pan and wrap the exterior with foil.
Using an electric mixer, beat together the butter and sugar until smooth and fluffy. Add the salt, flour, and orange zest. Beat until combined. Press the dough into the bottom and half way up the sides of the pan. Bake for 5 minutes, then cool.
Once the crust comes out of the oven, prepare a water bath by placing a roasting pan containing 1-2 inches of hot tap water in the oven while it's preheating.
Meanwhile, beat the cream cheese and sugar until fluffy and smooth. Scrape the bowl and beat again. Add the eggs, one at a time, and then the yogurt and remaining ingredients. Scrape the bowl again then beat until smooth.
Pour the filling into the shortbread crust and carefully place the pan down into the water bath. Bake for 15 minutes, then reduce the temperature to 275 degrees F and bake for 1 more hour.
Once the timer goes off, turn off the heat, but leave the cheesecake in the oven for 1-2 hours to cool. Carefully remove it from the oven and set on the counter to cool all the way before placing it in the fridge. Then refrigerate until chilled through.
Whisk the Chambord and honey together. Use as is, or simmer on the stove to render out the alcohol. Cool before using. *I used mine uncooked; the kids aren’t getting enough to make a difference.
To serve: Garnish with fresh raspberries and drizzle with Chambord Honey. You can even mix a little of the Chambord Honey in with the raspberries to make them glossy if you want to pile them on top of the cheesecake.
Contrary to modern opinion, cheesecakes are not hard to make. They just take a little time in the oven, and you need to prepare your pan properly before you start. Don't be afraid to give this a try!
The water bath: Most bakers agree, using a water bath is an extremely important step in avoiding cracks on the top of your cheesecake--but it's not foolproof. Cracks can form when the cheesecake rises or cools too quickly. Some cheesecakes are simply destined to have a crack, no matter what you do! It doesn't effect the flavor or texture, only the appearance. So it's a good idea to have raspberries of some other garnish ready, if needed. To prepare a water bath, place a roasting pan containing 1-2 inches of hot tap water in the oven while it's preheating. Carefully wrap the exterior of your spring-form pan with foil. Make sure it comes all the way up the sides. If you don't have a roasting pan, or are afraid of water leakage, you may place bread pans filled with hot water on three sides of the spring-form pan while it bakes. The cheesecake isn't insulated by the hot water, but it is still providing the steaming effect of a water bath.
Another step you may take to avoid cracks is to allow your cheesecake to cool slowly in the oven for 1 -2 hours after the required baking time. The slower it cools the better.
Following these two steps will provide a crack-free cheesecake over 90% of the time. Those are pretty good odds as far as cheesecakes go!
Serving: 1slice | Calories: 443kcal | Carbohydrates: 59g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 400mg | Potassium: 266mg | Fiber: 2g | Sugar: 46g | Vitamin A: 655IU | Vitamin C: 7.9mg | Calcium: 134mg | Iron: 1.3mg