Light & Airy Vanilla Cheesecake with Yogurt

This airy vanilla cheesecake combines the richness of cream cheese with the light tang of vanilla Skyr yogurt, creating a delicate dessert that's satisfying without being overly sweet or dense. Perfect for any occasion, this cheesecake is a slice of pure comfort.

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Recipe

Servings: 8

Calories per Serving: ~210

Time to Make: 1 hour 15 minutes (plus 4 hours chilling)

Light & Airy Vanilla Cheesecake with Yogurt

Ingredients

• 10.7 oz cream cheese, softened (about 1 1/3 cups)

• 5.3 oz vanilla Skyr (1 container)

• 1/4 cup granulated sugar

• 2 large eggs

• 1/2 cup whole milk

• 1/2 tsp vanilla extract

• 1/4 cup all-purpose flour

• 1 tsp cornstarch

• Butter for greasing

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 7-inch springform pan with butter and line the bottom with parchment paper.

2. Make Batter:

   • Beat the cream cheese and sugar in a large bowl until smooth and fluffy.

   • Add the vanilla Skyr and mix until combined.

   • Add eggs one at a time, beating well after each addition.

   • Stir in the milk and vanilla extract.

   • In a separate small bowl, mix the flour and cornstarch. Sift this mixture into the batter and fold gently to combine.

3. Bake: Pour the batter into the prepared pan. Gently tap the pan on the counter to release any air bubbles. Bake for 45–55 minutes, or until the center is just set and a toothpick inserted into the middle comes out clean.

4. Cool Gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 15 minutes. Remove from the oven and let it cool completely at room temperature.

5. Chill: Cover and refrigerate the cheesecake for at least 4 hours or overnight to set fully.

6. Serve: Slice and serve plain or with fresh fruit, a drizzle of honey, or your favorite topping.

Nutritional Value per Serving

• Calories: ~210

• Protein: 7g

• Fat: 13g

• Carbohydrates: 15g

• Sugar: 9g

• Fiber: 0g

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Ingredients

Mix

Add Vanilla

Add starch

Line bottom with parchment

Cut parchment

Pour batter

Bake

Cool gradually

Cool gradually

Cool for room temp and refrigerate overnight

Take out of fridge

Enjoy

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Prompt

I wanted to make a cheesecake. So I asked ChatGPT:

Baked cheesecake recipe. I have cream cheese and milk. I don't like it super sweet and prefer airy over dense

It provided me with the following recipe:

Here’s a recipe for a light, airy baked cheesecake:

Ingredients

• 2 cups (16 oz) cream cheese, softened

• 1/3 cup granulated sugar (adjust to taste)

• 2 large eggs

• 1/2 cup whole milk

• 1/2 tsp vanilla extract

• 1/4 cup all-purpose flour

• 1/2 tsp lemon juice (optional, for a hint of brightness)

• Butter for greasing

Instructions

1. Preheat Oven: Set to 325°F (160°C). Grease a 7-inch springform pan with butter and line the bottom with parchment paper.

2. Prepare Batter:

   • Beat the cream cheese and sugar together until smooth.

   • Add eggs, one at a time, mixing well after each addition.

   • Gradually mix in milk, vanilla extract, and lemon juice if using.

   • Sift in the flour and gently fold it into the batter to avoid deflating it.

3. Bake: Pour the batter into the prepared pan. Tap the pan gently to release air bubbles. Bake for 45–55 minutes or until the center is just set and a toothpick inserted comes out clean.

4. Cool: Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes to prevent cracking. Remove and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

5. Serve: Slice and enjoy!

Would you like a suggestion for a topping or variation?

I wasn't sure about quantities so I asked:

How many oz of cream cheese

It responded:

There are 8 oz in 1 cup of cream cheese. Since the recipe calls for 2 cups, you'll need 16 oz of cream cheese.

I thought I'd try to make it a bit lighter using yogurt:

I have 1 cup vanilla skyr nonfat. Can I use it in the cake?

It thought it's a good idea:

Yes, you can incorporate vanilla Skyr into the cheesecake to make it lighter and give it a slight tang. Here's how to adjust the recipe:

• Replace 1 cup of the cream cheese with your 1 cup of vanilla Skyr nonfat. This keeps the consistency balanced and the cake airy.

• Reduce the sugar slightly (try 1/4 cup instead of 1/3 cup) since the Skyr is already sweetened and flavored.

• You can omit the lemon juice if you want the vanilla flavor to shine.

Would you like me to adjust the full recipe to include the Skyr?

Quantities were off so I said:

It's 5.3 oz skyr

And it adjusted:

Since your Skyr is 5.3 oz (about 2/3 cup), you can still use it by replacing part of the cream cheese. Here's how to adjust:

• Use 10.7 oz cream cheese (just over 1 1/3 cups) and 5.3 oz vanilla Skyr (your full container).

• Keep the rest of the recipe the same, but reduce the sugar to 1/4 cup, as the Skyr will add sweetness and flavor.

This combination will make the cheesecake lighter and give it a subtle vanilla tang. Let me know if you want further adjustments!

I then had some thoughts about the texture:

I've seen recipes where a bit of corn starch is also added. Is that only for non bake cheesecakes?

So it provided some guidelines:

Cornstarch is commonly used in both baked and no-bake cheesecakes, but its purpose differs slightly:

In Baked Cheesecakes:

• Cornstarch stabilizes the batter, preventing cracks and improving the texture.

• It can make the cheesecake slightly firmer while still maintaining a creamy consistency.

In No-Bake Cheesecakes:

• Cornstarch is often used as a thickener if the recipe involves heating a liquid component (e.g., a fruit puree).

• For no-bake recipes without cooking, gelatin or whipped cream is typically preferred for stabilization.

If you'd like, you could add 1 teaspoon of cornstarch to your baked cheesecake recipe to slightly improve stability and smoothness without affecting the light texture you're aiming for. It’s optional but can be helpful. Let me know if you want to incorporate it!

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