Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter cheesecake made with Greek yogurt, goat cheese, and cream cheese for a fluffy, rich texture. It features an optional apricot compote with honey and spices for a tart-sweet topping.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 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
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 269mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.