Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle
Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle might be the longest recipe title ever, but at least you can tell immediately that this cheesecake is special.
Cheesecake is one of those foods that people tend to get a little fussy over.
I can sense the frantic thoughts spinning in your heads… That’s not a true New York Cheesecake! Is it that Philadelphia-style cheesecake? Or the sour cream variety? Or Italian ricotta and mascarpone cheesecake? And what is up with that crust? I see no graham crackers…
Take a deep breath, and let me explain.
The fact is, most countries worldwide have their own rendition of cheesecake (even Southeast Asia) and many have been making them for literally thousands of years. There are hundreds of variations, so there is no right or wrong way to make cheesecake. It’s a preference thing?
And if you haven’t tasted but one or two varieties…. How would you know what you prefer?
So let your guard down and allow me to give you my sales pitch on this particular cheesecake. *wink*
Historically, the Greeks invented cheesecake, that is until the Romans took over and claimed it as their own.
So it would only make sense to add Greek yogurt, right? The ancient Greeks even published a book about their preferred styles of cheesecake.
Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle is a concept I’ve been playing around with, and find quite delightful.
It’s rich, but not dense, with a slightly airy quality. It has a perky tang from the cream cheese, yogurt, and orange juice. Plus, it isn’t overly sweet.
I adjusted the crust to be more of a “special feature” than the traditional American graham cracker crust.
I used my favorite shortbread recipe and added orange zest to mimic the flavor and aroma of the cheese filling. Did it work? Let me just say, I will probably never make a graham cracker crust for cheesecake again.
Finally to enhance this Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle even further, I added a drizzle of Chambord Raspberry Liqueur and honey, then topped it with some fresh raspberries. It’s understated, elegant, comforting, and bright.
What more could you ask of a dessert that contains no chocolate?
This is just the sort of treat I would make for the holidays. So I wanted to share it with you in time for your celebrations this year. Cheesecake makes a wonderful party dessert because it’s lovely enough to double as a centerpiece and rich enough to cut into small pieces.
It’s also a great make-ahead!
Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle
Ingredients
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
Instructions
- 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.
Wonderful flavor combination!! Guess we both had the same idea for a Mother’s Day dessert! I have not used yogurt in a cheesecake…yet! But I will now! Sommer, your last photo with the spoon is amazing! I really loved it!
This looks so good!! I can’t wait to try it. Thanks for the water bath explanations. I’ve made one cheesecake using a water bath and it leaked :(
I am in love with this cheesecake! It looks so incredible. i always wondered why the water bath and now I know!
What a beautiful looking cheesecake. I bet it tastes just fantastic. I love Greek yogurt and honey and I know it make this recipe just that much better.
I love citrus juice and zest to add flavor. Drool-worthy, for sure. I don’t have much patience for cheesecake…but I may forward this along as a “hint” to some friends!
Beautiful photos, beautiful cheesecake! Sounds delicious! Different is always better in my mind anyways :)
I’m totally open minded when it comes to cheesecakes. I grew up with different cheesecakes than the ones we find in the States so maybe I got used to think of several “real” cheesecakes”. I’m in love with the shortbread crust. I think shortbread is always good for everything and the orange flavor would make it perfect with the yogurt. Thanks for this wonderful recipe!
That looks so good.
Can I come over and play at your house? You are the master! Once again the recipe looks incredibly delicious, the directions precise and easy to understand, and the photos, well I am in awe! I’ve made cheesecake with some success and am not one to judge which kind is better. My mom’s been gone since I was 32 so I’ll have to find another excuse to make this … soon! Thanks and congratulations on a wonderful creation.
So very good. I love the ingredients you used for this cheesecake and your gung-ho, think outside the rigid-cheesecake box attitude. Looks like it helped you to create a truly unique AND delicious dessert. Well done!
Hi Sommer, I make my German cheesecakes with Quark and Creme fraiche. Therefore I love your addition of the yogurt! Cheesecake is also one of my favorite cakes to eat and you are correct, they are not hard to bake at all. Yours looks especially beautiful. Great pictures!
Thanks for a new , soon to be tried recipe! Kirsten
I love the idea of greek yogurt in cheesecake. I adore it and have thought about ways to make cheesecake with it so thanks for working out the kinks for me! ;)
Oh Sommer. I would love a piece of this cheesecake for Mother’s Day. You did a beauiful job making, and photgraphing it. Definitely a top 9! Happy Mother’s Day to you!!
This looks really delicious! I love cheesecakes!
You sold me just with the title, Now I want to have a cheesecake party at home. Yum!
Absolutely lovely!!!
Wow! This looks wonderful. I love the idea of the Chamvoard Honey and raspberries on top. I’ll make this gluten-free by subbing gf flour for the regular flour, and using Pamelas shortbread cookies and vutter for the crust. Thanks!
Wow, what an amazing treat that would be! I love the use of the greek yogurt here and it sounds just wonderful with the additions of Chambord Raspberry Liqueur and honey!