Rich Greek Yogurt Cheesecake (Printable)

Creamy, tangy cheesecake with Greek yogurt and lemon for a lighter, flavorful dessert.

# What You'll Need:

→ Crust

01 - 7 oz graham crackers or digestive biscuits
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

# How-To Steps:

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 bottom of prepared pan.
03 - Bake crust for 10 minutes, then let cool while preparing filling.
04 - Beat Greek yogurt, cream cheese, and sugar in large bowl until smooth and creamy.
05 - Add eggs one at a time, mixing well after each addition.
06 - Stir in vanilla extract, lemon zest, lemon juice, cornstarch, and salt until fully incorporated.
07 - Pour filling over cooled crust. Smooth top with spatula. Bake for 50 minutes until center is just set but slightly wobbly.
08 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
09 - Remove from oven and cool to room temperature. Refrigerate at least 4 hours, preferably overnight.
10 - Mix sour cream or Greek yogurt with powdered sugar and vanilla. Spread over chilled cheesecake before serving.
11 - Slice with sharp knife dipped in hot water for clean edges.

# Expert Advice:

01 -
  • The Greek yogurt creates this incredible silkiness that somehow feels luxurious without weighing you down like traditional cheesecake does
  • That lemon zest cuts through the richness just enough, making each bite feel bright and perfectly balanced
02 -
  • The cracking open of the oven door during cooling is non-negotiable, as rapid temperature changes are why cheesecakes crack in the first place
  • Room temperature ingredients blend so much better, and cold cream cheese will leave you with tiny lumps no amount of mixing can fix
03 -
  • Dip your knife in hot water and wipe it clean between slices for those picture perfect edges
  • A water bath isnt strictly necessary here, but placing a pan of water on the rack below helps prevent cracks

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