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Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle
I found myself making this cheesecake three times in the past month and decided to finally write it down properly. The first time I tried Chambord with it, something clicked — the raspberry liqueur's floral notes cut through the richness without overwhelming the orange zest in the crust.This one earns its place in my rotation because it's forgiving enough for a week when dinner plans keep changing. You can prepare most of it ahead and let the fridge do the work. The shortbread crust holds up beautifully even if you don't serve it on the same day, which is honestly the best part about this recipe.One thing I've learned: toast your orange zest in a dry skillet for thirty seconds before mixing it into the butter. It sounds fussy until you taste the difference — that concentrated citrus flavor actually matters here.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
- Make the crust: Whisk together flour, sugar, and salt in a bowl. Pour in the melted butter and orange zest, then stir until the mixture looks like coarse crumbs and comes together when pressed between your fingers. Press evenly into the prepared pan, going up the sides about 1 inch. Bake for 8-10 minutes until lightly golden. Set aside to cool completely — you can do this while making the cheesecake filling.
- Mix the yogurt: In a large bowl, whisk together the Greek yogurt and sugar until completely smooth with no lumps. This takes about 2 minutes of steady whisking — don't rush it, as any sugar crystals will show up in the final texture.
- Add eggs one at a time: Beat in each egg just until incorporated before adding the next. Overmixing after this point will incorporate too much air and cause cracking. Stir in vanilla and orange zest.
- Pour filling over cooled crust: The batter should look glossy and smooth. Tap the pan gently on your counter twice to release any large bubbles.
- Bake for 40-45 minutes at 350°F (175°C). Look for a set edge with just a slight wobble in the center — it will firm up more as it cools. The internal temperature should reach about 165°F (74°C).
- Cool gradually: Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for one hour. This slow cooling prevents cracking. Then remove completely and refrigerate uncovered for at least 6 hours or preferably overnight.
- Make the drizzle while it chills: Whisk together honey, Chambord, and salt until smooth. If the honey is thick, warm it gently in a small pan or microwave before mixing.
- To serve: Run a thin knife around the edge of the springform pan and release. Drizzle generously with the Chambord-honey mixture just before serving. Slice into wedges — this cake is best at room temperature but still cold inside.
Nutrition
Notes
**Storage:** Keep covered in the refrigerator for up to 5 days. The cheesecake actually improves on day two as flavors meld. Bring slices to room temperature before serving — cold yogurt cheesecake is dense and muted, while at room temp it's creamy and bright.
**Substitutions:** If you don't have Chambord, use any raspberry liqueur or even a splash of good red wine vinegar plus a pinch more sugar for brightness. You can also skip the liqueur entirely and drizzle with just warm honey — still delicious.
**Make-ahead tip:** The crust and filling can each be prepared separately up to two days ahead. Assemble and refrigerate when ready, then bake as directed.
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