Rich Greek Yogurt Cheesecake (Printable Version)
Creamy dessert featuring Greek yogurt and lemon for a tangy, smooth finish that's light and flavorful.
# What You'll Need:
→ Crust
01 - 7 oz graham crackers or digestive biscuits, 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
# Step-by-Step:
01 - Preheat oven to 340°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Pulse graham crackers until finely ground. Mix in melted butter, sugar, and salt. Press firmly into pan bottom. Bake for 10 minutes, then cool.
03 - Beat Greek yogurt, cream cheese, and sugar in large bowl until smooth and creamy.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, lemon juice, cornstarch, and salt until fully combined.
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 cool cheesecake inside for 1 hour. Remove and cool to room temperature.
07 - Refrigerate for at least 4 hours, preferably overnight, until completely chilled.
08 - Mix sour cream or Greek yogurt with powdered sugar and vanilla. Spread over chilled cheesecake before serving.
09 - Slice with sharp knife dipped in hot water for clean edges.
# Expert Advice:
01 -
- The Greek yogurt creates an incredibly velvety texture that's somehow lighter than traditional cheesecake but still feels indulgent
- Lemon zest and juice brighten everything perfectly, so each slice feels fresh rather than heavy
- You can make it two days ahead, which means you're never scrambling when company comes over
02 -
- The center should still jiggle when you remove it from the oven because it continues cooking as it cools, and over-baking creates that dry texture everyone dislikes
- Cooling the cheesecake in the oven with the door cracked prevents sudden temperature changes that cause cracks on the surface
- Always run a sharp knife under hot water between slices for those picture-perfect restaurant-style edges
03 -
- The crack in the center doesn't affect the taste, and you can always hide it under whipped cream or fresh berries
- Freeze individual slices wrapped tightly in plastic for those moments when you need dessert but don't want to bake