Rich Greek Yogurt Cheesecake (Print Version)

A creamy, tangy dessert with Greek yogurt offering a lighter texture and refreshing flavor twist.

# What You Need:

→ Crust

01 - 7 oz graham crackers or digestive biscuits, crushed
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

# Directions:

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 - 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. Serve with fresh berries or fruit compote if desired.

# Insider Tips:

01 -
  • The Greek yogurt creates this impossibly silky texture that feels lighter than traditional cheesecake but still incredibly satisfying
  • That bright lemon zest cuts through the richness just enough to keep you coming back for another slice
  • You can make it ahead of time and impress guests without doing any last-minute stress
02 -
  • Room temperature ingredients blend together so much better and prevent those frustrating lumps in your batter
  • The slow cooling method with the oven door cracked is absolutely essential for preventing those unsightly cracks on top
  • Cornstarch might feel like an unusual addition, but it is what gives this cheesecake its signature smooth, stable texture
03 -
  • Run a thin knife around the edge of the pan before cooling to help prevent cracking as the cheesecake contracts
  • The center should still have a slight wobble when you remove it from the oven because residual heat finishes the cooking
  • For the smoothest top, tap the pan gently on the counter after pouring the batter to release any air bubbles

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