Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote

4.67 from 3 votes

Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote

Lite, rich, fluffy, and flavorful, this cheesecake is sure to impress! The goat cheese, Greek yogurt, and cream cheese combine for a cake that's both indulgent and well-balanced.

The apricot compote is optional, but adds a burst of tart-sweet and warming flavor. Feel free to swap in other seasonal fruits you find at the market, or a combination. You can also leave the cake plain or finish with a drizzle of honey. Just don't skip the foil! It protects the cheesecake from the water as it bakes.

Prep Time15

Cook Time1

Chilling Time4

Course: Dessert

Cuisine: American/Mediterranean

Diet: Vegetarian

Servings: slices

Author: Ruth Bardis

Equipment

Heavy-duty (extra wide) aluminum foil

Ingredients

For the Crust

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

For the Filling

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)

For the Apricot, Vanilla, and Honey Compote (Optional)

1 pound fresh apricots
¼ cup runny honey
½ vanilla pod, seeds scraped (or 1 teaspoon vanilla extract)
1 star anise
1/4 lemon, rind peeled into strips and flesh juiced
1/4 cup water

Instructions

Make the Crust

Get ready. Preheat the oven to 375°F. Double wrap the outside of a 9-inch springform cake pan with heavy-duty aluminum foil–make sure it’s the heavy-duty, extra wide kind or water could seep in. Bring a large tea kettle or medium pot filled with water to a boil.
Make the graham cracker crust. Crumble the Graham crackers with your hands into a food processor and pulse until they resemble fine breadcrumbs. Add the cinnamon and a pinch of salt and pulse for a few seconds. Add the melted butter and pulse until the graham crackers are moistened.
Chill the crust. Transfer to the springform pan. Use a flat-bottomed cup to press down the crumbs into an even layer across the bottom of the pan. Place the crust in the fridge while proceeding with the next step.

Fill and Bake

Combine the cheeses and yogurt. In a stand mixer fitted with the paddle attachment or a large mixing bowl with the beater attachments, beat together the cream cheese and goat cheese on low speed until well combined, about 30 to 60 seconds. Scrape down the sides of the bowl and add the Greek yogurt. Beat for another 30 to 60 seconds, until light and fluffy.
Incorporate the eggs. Scrape down the sides of the bowl. Add the eggs, one at a time, beating them and scraping down the sides of the bowl between each addition to incorporate. Add the granulated sugar and vanilla bean (or extract) and mix on medium-low until all the ingredients are combined smooth, about 1 minute.
Fill the cheesecake. Remove the crust from the fridge and pour the filling into the crust.
Make the water bath. Place the foil-wrapped springform pan in a large, deep roasting pan. Pour boiling water into the baking dish, ensuring the water is halfway up the side of the cake pan. You do not want to splash any water into the cheesecake or the foil.
Bake the cheesecake. Bake in a 375°F until the cheesecake is firm to the touch with a slight wobble in the center, 50 to 60 minutes. Turn the oven off.
Chill the cheesecake. Remove the roasting pan from the oven and allow the cheesecake to cool in the water bath for 2 hours on the countertop. After 2 hours, remove the cheesecake from the water bath. Peel away the aluminum foil and transfer the cheesecake (while still in the springform pan) to the refrigerator for at least 4 hours, or better still, overnight. Remove from the pan, slice, and serve with apricot compote, either drizzled over top or in a small bowl on the side.

Optional: Make the Apricot, Vanilla, and Honey Compote

Prep the apricots. Remove pits from 1 pound of fresh apricots and cut each one into eight slices.
Make a syrup. In a medium saucepan over medium heat, add the apricots, honey, vanilla bean seeds and pod, star anise, lemon juice, peel, and water. Stir to combine gently.
Stew the apricots. Cook, stirring occasionally on medium heat, until the apricots release their juices. Continue to simmer for 15 minutes or until the fruit is soft and beginning to fall apart but not completely mushy. Keep cooking for a further 10 minutes if you prefer a thicker consistency.
Finish and serve. Taste the apricot compote and add a little more honey if desired. Remove the vanilla pod, lemon peel, and star anise. Serve warm or cold on a slice of cheesecake, or store in a sealed jar in your refrigerator for up to 2 days.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.
Ensure the cheese and eggs are at room temperature before starting the recipe. This will help with mixing and overall texture. You want a smooth, velvety, and luscious filling. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter.
Once you have placed the cheesecake in the oven to bake, you must not open and close to peek! Opening the door while cooking drastically reduces the temperature of your oven and can crack or sink the cake.
To remove the vanilla bean from the pod: Slice the pod in half lengthwise from top to bottom. Use a small knife to carefully scrape out the seeds.
Why wrap the cake pan with foil? This ensures that no water seeps into the cheesecake and that no cheese mixture leaks out while cooking in the water bath.
Nutrition calculation is for the yogurt cheesecake only.

Nutrition

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