Rich Greek Yogurt Cheesecake (Print)

A creamy dessert featuring Greek yogurt and lemon for a light, tangy finish with a buttery crust.

# Ingredient list:

→ Crust

01 - 7 oz graham crackers or digestive biscuits, crushed into fine crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon fine sea salt

→ Filling

05 - 2 cups full-fat Greek yogurt
06 - 14 oz cream cheese, softened to room temperature
07 - 1 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - 2 tablespoons cornstarch
11 - Zest of 1 lemon
12 - 2 tablespoons fresh lemon juice
13 - 1/4 teaspoon fine sea salt

→ Optional Topping

14 - 1 cup sour cream or thick Greek yogurt
15 - 2 tablespoons powdered sugar
16 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 340°F. Line bottom of a 9-inch springform pan with parchment paper.
02 - Pulse graham crackers in food processor until finely ground. Mix in melted butter, sugar, and salt until combined. Press firmly into bottom of prepared pan. Bake for 10 minutes, then set aside to cool while preparing filling.
03 - In large bowl, beat Greek yogurt, cream cheese, and sugar with electric mixer until completely smooth and creamy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, lemon juice, cornstarch, and salt until fully incorporated and smooth.
05 - Pour filling over cooled crust. Smooth top with spatula. Bake for 50 minutes until edges are set but center still slightly wobbly.
06 - Turn off oven and crack door open slightly. Leave cheesecake inside for 1 hour to cool gradually and prevent cracking.
07 - Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 4 hours or preferably overnight.
08 - Mix sour cream or Greek yogurt with powdered sugar and vanilla until smooth. Spread over chilled cheesecake before serving.
09 - Slice with sharp knife dipped in hot water, wiping blade clean between cuts for neat edges.

# Expert Tips:

01 -
  • The Greek yogurt keeps it incredibly silky without being heavy or cloying
  • Lemon brightens everything perfectly like sunshine on a cloudy day
  • You can make it ahead and it actually gets better after a night in the fridge
02 -
  • All ingredients MUST be at room temperature or you will end up with a lumpy, frustrating mess
  • That gentle wobble in the center is perfect because it continues cooking while cooling
  • The oven-door cooling trick has saved me from cracked cheesecakes more times than I can count
03 -
  • A water bath isn't strictly necessary but creates the silkiest texture if you are feeling ambitious
  • Run a thin knife around the edge immediately after baking to prevent cracking as it cools
  • Always slice with a sharp knife dipped in hot water and wiped clean between each cut

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