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Ingredients
For the Crust
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (84g) unsalted butter, melted
For the Cheesecake
– 16 ounces (450g) Greek yogurt
– 12 ounces (340g) cream cheese, softened
– 1/2 cup (115g) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup (120g) sour cream
For the Chocolate Ganache
– 1 cup (250g) semisweet chocolate chips
– 1/2 cup (120ml) heavy cream
For the Berry Topping
– 1 cup (120g) mixed berries (such as blueberries, strawberries, raspberries)
– 2 tablespoons granulated sugar
Instructions
1. Preheat oven: Preheat oven to 325°F (165°C).
2. Prepare crust: Mix crumbs, sugar, and melted butter until well combined. Press into a 9-inch (23cm) springform pan.
3. Make cheesecake: Beat yogurt, cream cheese, sugar, eggs, and vanilla extract until smooth. Stir in sour cream.
4. Pour cheesecake batter: Pour batter into prepared pan over crust.
5. Bake cheesecake: Bake for 50-60 minutes or until edges are set and center is slightly jiggly.
6. Cool cheesecake: Let cool completely on a wire rack.
7. Make chocolate ganache: Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Stir in heavy cream.
8. Assemble: Pour chocolate ganache over cooled cheesecake. Top with mixed berries and granulated sugar.
9. Refrigerate: Refrigerate for at least 4 hours or overnight.
10. Serve: Release springform pan sides and slice cheesecake. Serve chilled.
Tips
– Use high-quality Greek yogurt for the best flavor and texture.
– Don’t overbake the cheesecake, as it can cause cracking.
– Let the cheesecake cool completely before refrigerating to prevent cracking.
– You can customize the berry topping with your favorite berries or add other toppings like chopped nuts or shaved chocolate.