Ingredients
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- 5 Tbsp unsalted butter, melted, plus butter for pan
- 12 graham crackers
- 1/4 cup sugar
- 1/4 tsp coarse salt
- 16 oz cream cheese, room temperature
- 16 oz neufchâtel cheese, room temperature
- 1 1/2 cups sugar
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 tsp vanilla
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup Chobani non-fat plain Greek yogurt, room temperature
- 2 cups fresh or frozen raspberries
- 2 Tbsp sugar
Instructions
- Preheat the oven to 375 F, and liberally butter a 9" springform pan.
- In a food processor, blend the crackers until fully ground. Add the 1/4 cup sugar, plus salt, and blend to combine. Add the melted butter, blend to combine.
- Press the graham cracker mixture into the prepared pan and halfway up the sides. Bake for 12-14 minutes, or until golden-brown.
- When the crust is done, remove from the oven and reduce oven temperature to 325 F.
- In a stand-mixer, cream the cream cheese and neufchâtel together until very smooth.
- Add the sugar, lemon zest, lemon juice, and vanilla. Blend until smooth.
- Add the eggs, one at a time, mixing until incorporated.
- Mix in the Greek yogurt until smooth.
- Pour the batter into the prepared crust.
- With a fork, mash the raspberries into a pulp. Add the 2 Tbsp sugar and mix until smooth.
- Transfer the raspberries to a pastry bag, put the tip halfway down into the batter of the cheesecake, and pipe the raspberries around the entire cheesecake under the surface. Use a knife to lightly swirl the raspberries into the batter.
- Bake for 75-85 minutes, until the edges are set and the center is still slightly jiggly.
- Let the cake cool for two hours at room temperature before refrigerating overnight.
- If desired, top the cheesecake with whipped cream and extra raspberries.