Quick Answer
Yes, you can substitute plain yogurt for Greek yogurt in cheesecake recipes. The main difference between plain and Greek yogurt is the thickness – Greek yogurt has been strained to remove excess whey, making it thicker. When making cheesecake, the thickness of the yogurt matters less than the taste and protein content. Plain yogurt will work just fine, though you may need to adjust other ingredients like cream cheese to get the ideal texture.
Explanation
Cheesecake gets its signature creamy, rich texture from cream cheese and eggs. The yogurt provides tanginess, moisture, and proteins that set into a custard. Here are some tips for using plain yogurt instead of Greek yogurt:
Adjust liquid ingredients
Since plain yogurt contains more whey than Greek yogurt, you’ll need to reduce other liquid ingredients slightly. Use about 1/4 cup less cream or sour cream if the recipe calls for it.
Strain the yogurt
If you want a thicker consistency, strain the plain yogurt through cheesecloth or a coffee filter for a couple hours before using. This removes some of the excess whey, making it closer to Greek yogurt.
Use whole milk plain yogurt
Choose a whole milk variety instead of low-fat. The higher fat content will contribute more richness and a creamier texture.
Extend baking time
The extra moisture in plain yogurt may require the cheesecake to bake longer to fully set. Extend baking time by 5-10 minutes and check for doneness. The center should still jiggle slightly when done.
Let it chill completely
Be sure to chill the cheesecake for at least 4 hours or overnight before serving. This allows it to set up fully and improve the texture. The flavor will also improve as it chills.
Tips for Making Cheesecake with Yogurt
Here are some additional tips for delicious cheesecake using yogurt:
– Use about 1 cup yogurt per pound of cream cheese. This provides enough tang without overwhelming the cream cheese.
– Combine the yogurt with eggs, sugar, and vanilla before adding the cream cheese. This helps prevent clumping.
– For acreamier texture, substitute sour cream for some of the yogurt, about 4 ounces per cup of yogurt.
– For a lighter cheesecake, use low-fat or nonfat yogurt and reduced-fat cream cheese.
– Mix in lemon zest and/or a little lemon juice to accentuate the yogurt’s tanginess.
– For variety, use different yogurt flavors like vanilla, strawberry, or lemon.
– Top the finished cheesecake with fresh fruit like berries, mango, or figs.
Greek Yogurt vs Plain Yogurt Nutrition
Greek and regular yogurt have slightly different nutritional profiles. Here’s a comparison per 6 oz serving:
| Nutrient | Greek Yogurt | Plain Yogurt |
|---|---|---|
| Calories | 100 | 138 |
| Protein | 15g | 13g |
| Fat | 0g | 4g |
| Carbs | 5g | 11g |
| Calcium | 200mg | 275mg |
Greek yogurt contains less sugar and carbs than regular, but also less calcium. The protein and fat contents vary depending on the milk used. Overall both types provide a good amount of nutrition.
Conclusion
Plain yogurt can be seamlessly swapped for Greek yogurt in cheesecake recipes. Just be sure to strain the yogurt, allow for extra baking time, chill completely, and adjust liquid ingredients as needed. The finished cheesecake will have a similar rich, creamy texture and tangy flavor. With a few minor tweaks, you can enjoy delicious homemade cheesecake using the yogurt you have on hand.