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A slice of the Blueberry Greek Yogurt Cheesecake with a fork digging into it

Blueberry Greek Yogurt Cheesecake

  • Author: Marie Bostwick
  • Yield: 8 servings 1x



For Cheesecake

  • 1 and 2/3 cup non-fat Greek yogurt “cheese”. (Greek yogurt drained in a yogurt strainer overnight)
  • 6 large eggs, separated (5 extra large, 5 jumbo)
  • ½ cup sugar
  • 3 T flour (can sub gluten free flour)
  • Zest of 1 lemon
  • 1 ½ T fresh lemon juice

For Blueberry Sauce

  • 2 cups fresh or frozen blueberries
  • 2 T sugar
  • 1 T water
  • 1 tsp fresh lemon juice


  1. Preheat oven to 350. Spray 8-inch springform pan with cooking spray and set aside.
  2. Beat eggs whites with electric beaters, medium speed, until soft peaks form. Set aside.
  3. Beat egg yolks and sugar for on medium high speed for 3 minutes, until mixture is pale yellow and thick. Lower beater speed to medium. Add flour (sift), yogurt cheese, lemon zest, lemon juice and beat for one minute, until well combine.
  4. Carefully fold in egg whites into yolk and sugar mixture until there are just a few streaks of egg white visible.
  5. Pour into prepared pan and place on middle rack of pre-heated oven. Bake 50 minutes.
  6. While cake is baking, prepare blueberry sauce. Stir berries, sugar, water, and lemon juice together in a small, heavy bottomed pan. Bring to a boil, then reduce heat to low. Simmer for about 10-15 minutes or until mixture is reduced by half, stirring occasionally to prevent sticking. Remove from heat and set aside.
  7. Removed baked cake from oven and allow to cool. Center of cake will fall slighly during cooling.
  8. When cake is cool, run a knife around the edge of the springform pan and carefully remove the ring. Spread cooked blueberry sauce on the top.  Serve when completely cooled.