Quick Answer
Yes, plain yogurt can be substituted for sour cream in cheesecake recipes. Greek yogurt or regular yogurt can work well, but make sure to choose a plain, unsweetened variety. The yogurt will provide the same creamy tang as sour cream without significantly altering the flavor. You may want to drain the yogurt for a thicker consistency that mimics sour cream more closely. Some minor adjustments like adding lemon juice or increasing the cream cheese may also help compensate for differences. But in most cases, yogurt can be swapped 1:1 for the sour cream in cheesecake recipes with great results.
Explaining the Role of Sour Cream
Sour cream is a key ingredient in cheesecake, serving several important functions:
- Provides a tangy, creamy flavor
- Contributes to the smooth, rich texture
- Helps emulsify the batter
- Adds moisture to prevent dryness
- Acts as a stabilizer for structure
The sour cream gives cheesecake its signature tang while complementing the sweetness from sugar or fruit. It blends seamlessly with the cream cheese for a perfectly smooth consistency. The water content in sour cream also ensures the cheesecake bakes up moist, fudgy, and tender.
Meanwhile, the proteins and fat emulsify the mixture of dairy and eggs into a stable batter that firms up nicely during baking. This prevents the cheesecake from becoming too dense or falling apart.
How Yogurt Compares
Plain yogurt can adequately replicate all of these functions:
Tangy Flavor
Like sour cream, yogurt provides a tangy flavor from lactic acid. Thissharp, pleasant sourness counters the rich creaminess.
Smooth Texture
The high fat content and emulsifying agents in yogurt blend smoothly for great texture.
Moisture Content
Yogurt contains plenty of moisture to keep cheesecake moist and prevent dryness.
Emulsification
Yogurt has sufficient protein and fat to effectively emulsify the batter.
Stabilizing Abilities
The proteins and emulsifiers also stabilize the mixture nicely.
So yogurt can technically stand in for sour cream’s jobs. But there are some key differences to keep in mind.
Key Differences Between Yogurt and Sour Cream
| Factor | Yogurt | Sour Cream |
|---|---|---|
| Fat Content | Usually 2-10% | Typically 18-20% |
| Consistency | Varies from thin to very thick | Fairly thick |
| Moisture Content | High moisture | Moderate moisture |
| Tanginess | Very tangy | Mildly tangy |
The lower fat content and thinner consistency of yogurt are the two biggest differences to account for. Regular yogurt also tends to be tangier than sour cream.
On the plus side, yogurt’s high moisture content prevents dryness issues in baking. But its thinner texture won’t provide quite the same richness, and the extra tang could skew the flavor balance.
None of these are dealbreakers. But making a few minor adjustments can help compensate.
Tips for Using Yogurt in Cheesecake
Here are some useful tips to ensure the best results when subbing yogurt for sour cream:
Pick Plain, Unflavored Yogurt
Steer clear of sugary, fruit-flavored yogurts loaded with mix-ins. Stick with a plain variety closest to the flavor profile of sour cream. Greek or regular yogurt both work.
Consider Draining the Yogurt
Draining removes the excess moisture for a thicker, richer consistency closer to sour cream. Stirring in a pinch of cornstarch can also help thicken it up.
Add Lemon Juice for Tang
If you notice the yogurt makes the cheesecake too tangy, add some lemon juice to the sour cream instead to reinforce the tanginess you want.
Increase the Cream Cheese Slightly
An extra ounce or two of cream cheese per 8-ounce block can provide more richness to compensate for yogurt’s lower fat content.
Reduce Bake Time Slightly
The higher moisture in yogurt can make cheesecake bake a bit faster. Check a few minutes early and make sure not to overbake.
The Best Yogurts to Use
Greek yogurt tends to work best as it has a thicker, creamier texture and milder flavor. But regular yogurt can also substitute nicely:
Greek Yogurt
Preferred for its rich, creamy texture and easily drained of excess whey. Fat-free or low-fat work best.
Whole Milk Yogurt
Provides greater richness and tang than low-fat yogurt. Avoid nonfat.
Low-Fat Yogurt
Still has a creamy enough consistency and can be drained of some whey.
Nonfat Yogurt
Not ideal – can have a thin, watery consistency lacking the fat content needed.
Again, plain unsweetened yogurts without fruit or mix-ins are crucial for flavor and texture. Non-Greek yogurts may produce a slightly more delicate, custard-like cheesecake compared to a denser Greek yogurt one.
Recipe Adjustments
Here are two examples of adjusting recipes when using yogurt instead of sour cream:
Original Recipe
2 lbs cream cheese
1 cup sour cream
3 eggs
1 cup sugar
1 tbsp lemon juice
1 tsp vanilla
With Greek Yogurt
2 lbs cream cheese
1 cup plain Greek yogurt, drained overnight
3 eggs
1 cup sugar
1.5 tbsp lemon juice
1 tsp vanilla
The thicker Greek yogurt only needs to be drained to mimic the consistency of sour cream. Some extra lemon juice provides tanginess, while the rest of the recipe stays the same.
With Low-fat Yogurt
2 lbs cream cheese
1 cup low-fat plain yogurt
3 eggs
1 cup sugar
1 tbsp lemon juice
1 tsp vanilla
2 tbsp flour
The lower fat yogurt is thicker with added flour and its thinner consistency is balanced by extra cream cheese for richness. The tanginess can remain as-is.
Expert Tips on Substitution
According to baking experts:
- “I recommend Greek yogurt – the flavor profile is pretty comparable to sour cream.” – Martha Stewart
- “Drained yogurt helps achieve the right texture for cheesecake success.” – Sally’s Baking Addiction
- “For best results, select plain yogurt with a fat content similar to sour cream.” – The Kitchn
- “Always opt for yogurt without any added sugars or fruit flavors.” – Food Network
The consensus is plain Greek or regular yogurt can excellently stand in for sour cream if a nonfat, unsweetened variety is chosen. Draining excess moisture and adjusting other ingredients like cream cheese or lemon juice can optimize the results.
Frequently Asked Questions
Does yogurt make cheesecake more moist?
Yes, yogurt’s high moisture content can make cheesecake even more moist and fudgy. This prevents dryness. But the moisture may also cause yogurt cheesecakes to bake faster.
Can I use low-fat or nonfat yogurt in cheesecake?
It’s best to avoid nonfat yogurt as the lack of fat can make the cheesecake dense or dry. Low-fat yogurt can work well drained overnight and combined with a touch more cream cheese or lemon juice for tang.
Do you need to drain yogurt before baking cheesecake?
Draining isn’t strictly necessary but helps remove some excess moisture for a thicker consistency more akin to sour cream. Even if you don’t drain, yogurt cheesecake turns out great.
Is yogurt cheesecake healthier than sour cream cheesecake?
Yogurt cheesecake can be somewhat lower in fat and calories if using low-fat Greek yogurt rather than full-fat sour cream. But both ingredients contribute creaminess, tanginess, and moisture while keeping cheesecake rich.
What’s the best yogurt for the texture of cheesecake?
Thick Greek yogurt produces the richest, creamiest texture most similar to sour cream. Regular whole milk yogurt also works well when drained overnight in a cheesecloth. The higher the yogurt’s fat content, the better it mimics sour cream.
Summary
Yogurt is an excellent substitute for sour cream in cheesecake recipes. Its tangy flavor profile and smooth, creamy texture replicate sour cream beautifully. Just be sure to use plain, unsweetened yogurt and account for yogurt’s higher moisture content. Draining the yogurt or adding flour helps thicken it. Lemon juice can provide more tanginess while extra cream cheese boosts richness if needed. With minimal adjustments, yogurt can make cheesecake just as delicious as the original sour cream version. Either Greek or regular yogurt varieties work, leading to incredible results.