White Mountain Foods Yogurt Cheesecake Recipe
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White Mountain Foods Yogurt Cheesecake

A creamy, delicious cheesecake recipe made with traditional high probiotic Bulgarian yogurt from White Mountain Foods.
Course: Dessert
Keyword: cheesecake, cheesecake recipe, organic yogurt, probiotics, white mountain foods, yogurt, yogurt cheesecake
Servings: 8
Author: White Mountain Foods


  • 1 cup White Mountain Foods Bulgarian Yogurt
  • 2 pounds cream cheese
  • 4 eggs or equivalent egg substitute
  • 1 cup maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla


  • 2 cups graham cracker crumbs
  • 2 tablespoons honey
  • ½ cup butter, melted


  • In a bowl, place crumbs, butter and 2 tbsp. honey; blend well.
  • Press mixture onto bottom and sides of greased 9” springform pan. Chill in freezer while preparing filling.
  • In mixer bowl, beat cream cheese and maple syrup until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Fold in yogurt.
  • Pour mixture into prepared crust and bake for ten minutes at 450º.
  • Reduce temperature to 200º and bake forty-five minutes. Check and bake in five minute increments if additional time is needed. Cheesecake should have a slight wobble in the center still.
  • Turn oven off; allow cheesecake to cool inside with oven door slightly open for three hours. Remove cheesecake from pan; chill.