8 Serves
109 Mins
Preheat your oven to 175°C and prepare a springform pan by greasing it lightly.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
126 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
300 mg / 4,700 mgSodium
645 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
17 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 gIn a mixing bowl, combine the graham cracker crumbs with melted butter to form the crust, then press firmly into the bottom of the springform pan.
Using a hand mixer, cream together the cream cheese and sugar until smooth, then incorporate the Greek yogurt, eggs, and vanilla extract.
Pour the batter over the prepared crust and bake in the oven for 25 to 30 minutes until the center is set.
Remove from the oven and allow the cheesecake to cool completely on a wire rack before refrigerating.
21
g25
g0
g
