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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 350°F (175°C).
Crush graham crackers to make 1 1/2 cups of crumbs.
Mix graham cracker crumbs with melted butter and sugar until well combined.
Press the mixture into the bottom of a springform pan to form an even crust.
Bake in a preheated oven 350 F for
8-10 minutes. Set aside, allow to cool.
Beat cream cheese until smooth, add sugar and beat together.
Add plain yogurt and vanilla, mixing until well combined.
Add eggs one at a time, beating well after each addition.
Pour the filling over the prepared crust.
Place it in a large roasting pan. Pour in hot water until it reaches about 1 inch up the sides of the pan. Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is still slightly jiggly.
Put it back in the oven. Turn off the heat. Open the oven door slightly and leave the cheesecake for 1 hour. Cover and chill in the fridge overnight.
Spread blueberry topping evenly over the cooled cheesecake.
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For a different flavor, try using your preferred topping instead of blueberry.
Can I use a different type of topping?
Yes, you can use your preferred topping instead of blueberry.
How do I know when the cheesecake is done?
The edges should be set, and the center should be slightly jiggly.
Can I use sour cream instead of yogurt?
Yes, you can use sour cream as an alternative to yogurt.
