Rich Greek Yogurt Cheesecake (Printable)
Creamy cheesecake made with Greek yogurt offers a tangy, lighter texture and bright lemon notes.
# What You Need:
→ 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
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, until completely set.
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.
# Expert Tips:
01 -
- The Greek yogurt adds a subtle tang that cuts through the richness without making it taste healthy
- This cheesecake somehow manages to feel indulgent while being less heavy than traditional versions
02 -
- The crack-in-the-door cooling technique is absolutely non-negotiable, I learned this the hard way when my first cheesecake developed a massive crater
- Room temperature ingredients are the difference between silky smooth filling and one with tiny grainy lumps you cant fix
03 -
- Avoid opening the oven door during baking except for the final cooling phase, temperature fluctuations cause sinking
- The lemon zest should be finely grated with a microplane, large pieces can create bitter spots in an otherwise smooth bite