These Summery Greek Yoghurt Cheesecake Bars will change the way you think about cheesecake. As the name suggests they’re full of yoghurt goodness, but this means there is absolutely no cream cheese. That’s right, no heavy cream cheese, just the goodness of yoghurt and a crust to die for.
These cheesecake bars are light and summery, making them a perfect treat. They involve a little more work than your average sponge, but they are absolutely worth it.
Method
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Preheat oven to 180 degrees and prepare a baking tin about 20cm x 20cm by spraying it with cooking spray. Also line the tin with baking paper,ensuring that you have paper overhanging on two opposite sides.
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Make the crust by combining the flour, sugar, salt and citrus zests in a bowl. Using a hand mixer toss in the butter and mix on low for a minute. Then increase speed to medium and mix for several more minutes, or until the mixture sticks together with you press it with your fingers. It should still look crumbly.
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Pop the crust mixture in your prepared tin and press into an even layer on the bottom. Bake in the over for about 15 minutes, or until the crust is just golden. Then place on a wire rack to cool.
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Once the crust is out reduce the oven temperature to 165.
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In a bowl combine the yoghurt, sugar and cornstarch. When well mixed add in the eggs, juice and zests, along with the vanilla. Mix until smooth.
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Pour the yoghurt mixture on top of the cooled base, spreading in an even layer. Bake in the oven for 35-40 minutes, or until just set.
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Let the cheesecake cool for a few hours on a rack, then transfer to the fridge for a further 3 hours prior to cutting and serving. Use the baking paper overhang to remove it from the pan.
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Slice into 12 bars and serve. The bars will keep for 3 days in the fridge.
