No-Bake Greek Yogurt Cheesecake Recipe
"If you can make a Swiss meringue, you've got what it takes to whip up this fluffy cheesecake. Its mousse-like nature demands a few bowls to prepare and combine the individual components, but it more than makes up for that inconvenience with its no-bake format, week-long shelf life, and airy texture—a trio of factors that give it real power as a make-ahead holiday dessert. It's tangy, light, and none too rich, a.k.a. the perfect conclusion to any hearty meal...."
INGREDIENTS
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Getting Ready:
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Cooking spray, for greasing the pan
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For the Crust:
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8 3/4 ounces chocolate cookie crumbs (about 2 cups; 250g), see note
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2 ounces unsalted butter (about 4 tablespoons; 55g), melted and very warm
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1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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For the Filling:
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1/2 ounce unflavored gelatin powder (about 4 1/4 teaspoons, though volume may vary by brand; 14g), such as NOW Foods, see note
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1 ounce water, milk, or cream (about 2 tablespoons; 30g)
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3/4 ounce vanilla extract (about 4 1/2 teaspoons; 22g), or more to taste
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24 ounces strained Greek yogurt (about 3 cups; 680g), such as Fage or Chobani, or skyr such as Siggi's
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12 ounces heavy cream (about 1 1/2 cups; 340g)
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6 ounces egg whites from about 6 large eggs (about 3/4 cup; 170g)
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7 ounces sugar (about 1 cup; 200g)
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1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, or more to taste
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To Serve:
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Chocolate shavings, sprinkles, or candies, such as Valrhona Crunchy Pearls, Callebaut Crispearls, malt balls, etc
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