Rich Greek Yogurt Cheesecake (Print Version)
A creamy, tangy cheesecake featuring Greek yogurt and a light, flavorful texture.
# Recipe Ingredients:
→ Crust
01 - 7 oz graham crackers or digestive biscuits, finely crushed
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
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons cornstarch
11 - Zest of 1 lemon
12 - 2 tablespoons fresh lemon juice
13 - 1/4 teaspoon fine sea salt
→ 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 the bottom of a 9-inch springform pan with parchment paper.
02 - Pulse 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 cool while preparing filling.
03 - Beat Greek yogurt, cream cheese, and sugar in a large bowl until smooth and creamy.
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.
05 - Pour filling over cooled crust. Smooth top with spatula. Bake for 50 minutes until center is just set but slightly wobbly.
06 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove from oven and 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 chilled cheesecake before serving.
09 - Dip a sharp knife in hot water between slices for clean edges. Serve chilled.
# Expert Advice:
01 -
- The Greek yogurt creates this incredible silky texture that still feels substantial
- Lemon brightness cuts through the richness so every bite tastes fresh
- You can make it ahead and pull it out like you've been planning for days
02 -
- I learned the hard way that opening the oven too early causes cracks
- The overnight chill makes all the difference in texture and flavor development
- Run a thin knife around the edge before releasing the springform pan
03 -
- A water bath in the oven eliminates virtually all risk of cracks
- Room temperature ingredients blend together so much more smoothly than cold ones