Rich Greek Yogurt Cheesecake (Print Version)
A creamy cheesecake with Greek yogurt and lemon notes on a crispy buttery crust.
# What You’ll 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
# 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 pan bottom. Bake for 10 minutes, then cool.
03 - Beat Greek yogurt, cream cheese, and sugar until smooth and creamy.
04 - Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, lemon juice, cornstarch, and salt until fully incorporated.
05 - Pour filling over cooled crust. Smooth top. 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 and cool to room temperature.
07 - Refrigerate at least 4 hours, preferably overnight.
08 - Mix sour cream with powdered sugar and vanilla. Spread over chilled cheesecake before serving.
09 - Slice with sharp knife dipped in hot water for clean edges.
# Expert Tips:
01 -
- The Greek yogurt creates this impossibly silky texture that feels lighter than traditional cheesecake but still indulgent
- Lemon brightness cuts through the richness in the most surprising way
- You can make it ahead and it actually tastes better the next day
02 -
- The cornstarch is not optional, it prevents the cracking that ruins everything
- Cooling in the oven with the door open prevents that sudden temperature shock
- Room temperature ingredients prevent the curdling that happens when cold meets warm
03 -
- The water bath method creates the creamiest texture if you want to take it next level
- Running a knife around the edge immediately after baking helps prevent sticking