Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote

Name: Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 10 Graham cracker sheets ((152g)); 4 tablespoons unsalted butter, (melted); 1 1/2 teaspoons ground cinnamon; 1 pinch kosher salt; 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)); 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

Prep:15minCook:1h

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.

Updated at: Thu, 21 Nov 2024 09:03:15 GMT