Rich Greek Yogurt Cheesecake

The first time I made this cheesecake, my kitchen filled with the most incredible scent of lemon and vanilla. I had been experimenting with Greek yogurt in baking for months, but something about combining it with cream cheese felt like discovering a secret. My roommate wandered in from the living room, attracted by the aroma, and asked what bakery I had visited. When I told her I made it myself, she looked at me like I had performed magic.

I served this at my book club meeting last spring, and honestly, the conversation about the cheesecake almost overshadowed the book discussion. One friend who claims to dislike desserts kept taking tiny bites, and when we finally cut into the last slice, three people simultaneously reached for their forks. Something about the tangy creaminess just makes people relax and lean into the moment a little more.

Ingredients

• 200 g graham crackers or digestive biscuits: These create the perfect buttery foundation that balances the creamy filling
• 80 g unsalted butter, melted: The fat here helps bind the crust and adds that classic cheesecake base flavor
• 2 tbsp granulated sugar: Just enough sweetness to make the crust irresistible without competing with the filling
• 1/4 tsp fine sea salt: This tiny amount transforms the crust from sweet cookies into something sophisticated
• 500 g full-fat Greek yogurt: The star ingredient that adds tang and an incredibly smooth, lighter texture
• 400 g cream cheese, softened: Essential for structure and that rich cheesecake experience we all love
• 200 g granulated sugar: This amount sweetens perfectly without making it cloying or dessert-heavy
• 3 large eggs: Room temperature eggs incorporate better and help create that silky set
• 2 tsp vanilla extract: Use the good stuff here because vanilla really shines in subtle desserts
• 2 tbsp cornstarch: My secret insurance policy against cracks and for that perfect creamy consistency
• Zest of 1 lemon: Fresh lemon zest adds bright aromatic oils that extract just cannot replicate
• 2 tbsp fresh lemon juice: This acidity balances the rich dairy and makes each taste feel lighter
• 1/4 tsp fine sea salt: Enhances all the flavors and prevents the dessert from tasting flat
• 250 ml sour cream or thick Greek yogurt: The optional topping adds another layer of tang and makes it look professionally finished
• 2 tbsp powdered sugar: Dissolves beautifully into the topping for smooth sweetness
• 1 tsp vanilla extract: Reinforces the vanilla notes in the topping for a cohesive flavor profile

Instructions

Prepare your oven and pan:

Preheat to 170°C and line your springform pan with parchment paper. This small step saves you so much heartache later when trying to remove the cheesecake.

Build the buttery crust:

Pulse those graham crackers into fine crumbs, then mix with melted butter, sugar, and salt. Press firmly into your pan and bake for 10 minutes. Let it cool while you make the filling.

Blend the creamy base:

Beat Greek yogurt, cream cheese, and sugar until completely smooth. Take your time here because lumps now mean lumps later.

Add the eggs and flavor:

Add eggs one at a time, mixing well after each. Then stir in vanilla, lemon zest, lemon juice, cornstarch, and salt until everything is fully incorporated.

Fill and smooth:

Pour the filling over your cooled crust and smooth the top with a spatula. This moment always feels so satisfying to me.

Bake to perfection:

Bake for 50 minutes until the center is just set but still slightly wobbly. Turn off the oven, crack the door, and let it cool inside for 1 hour.

The patience phase:

Cool completely at room temperature, then refrigerate for at least 4 hours. Overnight is even better if you can wait that long.

Finish with flair:

Mix sour cream or Greek yogurt with powdered sugar and vanilla. Spread over the chilled cheesecake right before serving.

Slice like a pro:

Dip your knife in hot water and wipe clean between cuts. This simple trick makes restaurant-perfect slices every time.

Save

This cheesecake has become my go-to for celebrations because it feels special but does not leave everyone feeling overly stuffed. Last summer, I made it for a dinner party and the host actually called me two days later asking for the recipe because her husband kept mentioning it. Something about that tangy Greek yogurt makes it feel like a dessert you can actually finish without regret.

Making It Your Own

I have learned that the topping possibilities are endless once you have the base mastered. Fresh berries macerated with a little sugar become this gorgeous jewel-toned topping. Sometimes I swirl in some berry compote before baking for a marble effect that looks impressive but takes almost no extra effort.

The Texture Secret

The Greek yogurt completely transforms the mouthfeel compared to traditional cheesecake. It creates this velvety, almost mousse-like quality that feels lighter on your palate. My friend who typically avoids heavy desserts said she finally understood the appeal of cheesecake after trying this version.

Timing And Planning

While the active prep time is relatively short, this dessert rewards advance planning. I often make it the day before serving because the flavors deepen and the texture becomes even more luxurious after resting in the refrigerator overnight. Plus, having dessert ready means you can actually enjoy your party instead of stressing in the kitchen.

• Set out your cream cheese and eggs at least an hour before starting
• If you forget the room temperature step, cut the cream cheese into small cubes to speed things along
• The worst cracks happen from temperature shock, so never rush the cooling process

Save

There is something deeply satisfying about slicing into a perfectly smooth cheesecake you made yourself. Every bite of that tangy, creamy goodness feels like a small victory in the kitchen.

Common Recipe Questions

→ What makes Greek yogurt ideal for this cheesecake?

Greek yogurt adds creaminess with a tangy twist, lightening the texture without sacrificing richness.

→ How is the crust prepared?

Crushed graham crackers are mixed with melted butter, sugar, and salt, then pressed into a pan and baked briefly to set.

→ Can I substitute any ingredients for dietary needs?

Gluten-free cookies can replace graham crackers for a gluten-free crust option.

→ Why is the cheesecake baked then cooled with the oven door open?

This technique helps the cheesecake set gently and prevents cracking by cooling slowly.

→ What is the purpose of the lemon zest and juice?

They brighten the filling’s flavor, adding a fresh, citrusy note that complements the richness.