Greek Yogurt Cheesecake Recipe
This Greek yogurt cheesecake is smooth and delicious and topped with chocolate chips.
2 cups digestive cracker crumbs
7 Tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup granulated
1 cup Greek yogurt
2 teaspoons almond extract
2 eggs whites
1 Tablespoon cracker crumbs, for garnish
1 cup chocolate chips, for garnish
Preheat oven to 350F.
Combine cracker crumbs and butter.
Press into the bottom of a 9x9 inch round cake pan.
In a large mixing bowl, beat cream cheese and sugar on medium.
Add Greek yogurt and almond extract into the bowl and mix well.
Add eggs, one at a time, and mix until combined.
Add egg whites, one at a time and mix until combined.
Pour batter over the cake pan. Bake for 40 minutes or until center is almost set.
Turn off the oven and let cheese cake continue to be baked by the heat. Do not open the oven until the cheese cake cool in the oven, about 2 hours.
Top with cracker crumbs and chocolate chips.
Refrigerate for at least 4 hours before serving.