Rich Greek Yogurt Cheesecake (Printable)
A creamy, tangy cheesecake with Greek yogurt and lemon, offering a lighter, flavorful take on a classic dessert.
# What's Needed:
→ Crust
01 - 7 oz graham crackers or digestive biscuits
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - 1/4 tsp fine sea salt
→ Filling
05 - 2 cups full-fat Greek yogurt
06 - 14 oz cream cheese, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 2 tsp vanilla extract
10 - 2 tbsp cornstarch
11 - Zest of 1 lemon
12 - 2 tbsp fresh lemon juice
13 - 1/4 tsp fine sea salt
→ Topping (optional)
14 - 1 cup sour cream or thick Greek yogurt
15 - 2 tbsp powdered sugar
16 - 1 tsp vanilla extract
# How to Make It:
01 - Preheat the oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Pulse the graham crackers until finely ground. Mix in melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the filling.
03 - In a large bowl, beat together the Greek yogurt, cream cheese, and sugar until smooth and creamy.
04 - Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, lemon juice, cornstarch, and salt until fully incorporated.
05 - Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 50 minutes, or until the center is just set but still slightly wobbly.
06 - Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Remove from oven and let cool to room temperature.
07 - Refrigerate for at least 4 hours, preferably overnight.
08 - For the optional topping, mix sour cream (or Greek yogurt) with powdered sugar and vanilla. Spread over the chilled cheesecake before serving.
09 - Slice with a sharp knife dipped in hot water for clean edges.
# Tips for Success:
01 -
- The Greek yogurt adds this incredible tang that cuts through the richness without losing that luxurious cheesecake mouthfeel we all crave
- Its somehow lighter than traditional cheesecake but still indulgent enough that nobody believes it's the 'healthy' version
02 -
- The cornstarch is not optional—it's what prevents cracks and gives the cheesecake that silky, custard-like texture
- Cooling the cheesecake in the oven with the door cracked is the single most important step for preventing cracks
03 -
- Room temperature ingredients are non-negotiable for a smooth, lump-free filling
- The water bath method (placing the pan in a larger pan with hot water) creates an even silkier texture if you want to elevate it further