Rich Greek Yogurt Cheesecake (Printer-friendly)

A creamy, tangy dessert featuring Greek yogurt for a lighter, flavorful twist on classic cheesecake.

# What You’ll Need:

→ Crust

01 - 7 oz graham crackers or digestive biscuits, crushed into fine crumbs
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 to room temperature
07 - 1 cup granulated sugar
08 - 3 large eggs, room temperature
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 Guide:

01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Pulse graham crackers in a food processor until finely ground. Combine crumbs with melted butter, sugar, and salt. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
03 - In a large mixing bowl, beat Greek yogurt, cream cheese, and sugar together using an electric mixer until completely smooth and creamy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
05 - Mix in vanilla extract, lemon zest, lemon juice, cornstarch, and salt. Beat until just combined, being careful not to overmix.
06 - Pour the filling over the cooled crust. Smooth the top with an offset spatula. Bake for 50 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
07 - Turn off the oven and crack the door open slightly. Leave the cheesecake inside for 1 hour to cool gradually, preventing cracks from forming.
08 - Remove from the oven and let cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, until fully set.
09 - Combine sour cream (or Greek yogurt), powdered sugar, and vanilla extract in a small bowl. Spread evenly over the chilled cheesecake before serving.
10 - Slice with a sharp knife dipped in hot water, wiping the blade clean between cuts for neat, professional slices.

# Expert Advice:

01 -
  • The Greek yogurt adds this incredible tang that cuts through the richness making each bite feel lighter than traditional cheesecake
  • You get that perfect restaurant style crackle top without any fancy techniques or water baths
  • The lemon zest and juice create this bright citrus note that makes everyone ask what your secret ingredient is
02 -
  • The wobble test is your best friend, the center should jiggle like Jell-O, not slosh like liquid, when it's done
  • Cooling in the oven with the door cracked is absolutely crucial, I've had too many cracked cheesecakes from rushing this step
  • Room temperature ingredients are not optional, cold cream cheese will leave you with lumps no matter how long you mix
03 -
  • Place a baking sheet on the rack below your cheesecake to catch any butter that might leak from the crust
  • The lemon juice not only adds flavor but helps the cornstarch activate, creating that perfect smooth texture

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