Kefir cheesecake

Kefir Cheesecake combines the creamy, tangy richness of traditional cheesecake with the probiotic benefits of kefir. This lighter, slightly tangy twist on a classic dessert is perfect for those looking to incorporate gut-friendly probiotics into their diet while still enjoying a delicious treat. Here’s a simple and delicious recipe for a Kefir Cheesecake:

Kefir Cheesecake Recipe

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
• 1/4 cup sugar
• 1/2 teaspoon cinnamon (optional)
• 6 tbsp unsalted butter, melted

For the Filling:

• 1 ½ cups plain kefir (use whole milk or low-fat kefir, based on preference)
• 8 oz cream cheese, softened
• 2/3 cup granulated sugar (or a little more, depending on your sweetness preference)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tablespoon lemon juice (optional, for added tang)
• 1 tbsp cornstarch (to thicken the filling)

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
   • Add the melted butter and mix until everything is evenly coated and the crumbs are slightly moistened.
   • Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust.
   • Bake the crust for 8-10 minutes, or until it’s lightly golden. Once done, remove from the oven and set aside to cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
   • Add the sugar, eggs, and vanilla extract, and beat until well combined.
   • In a separate small bowl, whisk together the kefir, cornstarch, and lemon juice (if using) until smooth.
   • Gradually add the kefir mixture to the cream cheese mixture, mixing well until smooth and creamy. Be sure everything is well incorporated.
3. Bake the Cheesecake:
   • Pour the kefir cheesecake filling into the cooled crust, smoothing the top with a spatula.
   • Bake the cheesecake at 325°F (163°C) for about 50-60 minutes. The edges should look set, and the center should be slightly wobbly but not liquid.
   • Turn off the oven and let the cheesecake cool inside for an hour. This helps prevent cracking.
   • After an hour, remove the cheesecake from the oven and allow it to cool completely on the counter.
4. Chill the Cheesecake:
   • Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavor.
5. Serve:
   • Once chilled and set, carefully remove the cheesecake from the springform pan.
   • You can serve it plain or garnish with fresh fruit (like berries or sliced kiwi), a drizzle of honey, or some grated dark chocolate for extra flavor.

Storage:

• Store leftover kefir cheesecake in the refrigerator for up to 3-4 days. Make sure it’s covered tightly with plastic wrap or kept in an airtight container.

Tips:

• For a smoother texture: Be sure to beat the cream cheese and sugar until very smooth before adding other ingredients.
• For a lighter cheesecake: You can substitute some of the cream cheese with Greek yogurt for an even more tangy flavor and creaminess.
• Flavor variations: Add a touch of citrus zest (lemon, orange, or lime) to the filling for extra flavor or swirl in some fruit preserves before baking for a fruity twist.

This Kefir Cheesecake is a delicious, lighter take on the classic dessert, and the kefir adds a subtle tang and beneficial probiotics to boost your gut health while satisfying your dessert cravings! Enjoy!