|2 cups||(500 ml)||graham wafer crumbs|
|1/4 cup||(60 ml)||butter, melted|
|2 tbsp||(30 ml)||granulated sugar|
|1 cup||(250 ml)||plain 2% Greek yogurt|
|4 pkg||(250 g/each)||low fat plain brick-style cream cheese|
|1 cup||(250 ml)||granulated sugar|
|1/4 tsp||(1 ml)||salt|
|1 tbsp||(15 ml)||vanilla|
|8 cups||(2 L)||boiling water|
- Preheat the oven to 350 F (180 C). Toss the crumbs with the melted butter and sugar. Firmly press into the bottom of a 9-inch (23 cm) spring form cake pan. Bake for 10 to 15 minutes or until lightly golden. Cool completely.
- Fit sides of pan with a parchment paper collar. Set the pan on a large piece of foil and wrap the sides; place in a deep roasting pan.
- Meanwhile, transfer yogurt to cheesecloth-lined sieve, fit over a bowl underneath. Drain for 1 hour; discard liquid.
- Preheat the oven to 325 F (170 C). Beat the cream cheese until smooth. Add the sugar and salt; beat until light and fluffy. Beat in eggs, 1 at a time, just until incorporated (do not over mix). Beat in the strained yogurt and vanilla just until combined. Pour over the crust. Transfer the spring form to the roasting pan.
- Place the roasting pan in the oven and fill with boiling water until it comes halfway up the sides of the spring form. Bake for 70 minutes to 80 minutes or until set but still jiggles slightly in the centre. Turn off the oven and leave the cake inside for 1 hour. Transfer to a wire rack to cool in its water bath. Remove from water. Cool to room temperature. Chill overnight or up to 2 days.