Rich Greek Yogurt Cheesecake (Print Version)
Creamy tangy treat with Greek yogurt and a buttery, crumbly crust for a flavorful dessert twist.
# What You 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
# Preparation Steps:
01 - Preheat the oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Pulse the 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 let cool while preparing the filling.
03 - In a large bowl, beat together the Greek yogurt, cream cheese, and sugar until smooth and creamy.
04 - Add the 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 the filling over the cooled crust. Smooth the top with a spatula.
06 - Bake for 50 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour.
07 - Remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
08 - For the optional topping, mix sour cream (or Greek yogurt) with powdered sugar and vanilla. Spread over the chilled cheesecake before serving.
09 - Slice with a sharp knife dipped in hot water for clean edges.
# Expert Advice:
01 -
- The Greek yogurt creates this dreamy, creamy texture that somehow feels lighter than traditional cheesecake but still completely indulgent
- That bright lemon tang cuts through the richness making each slice impossibly fresh and addictive
02 -
- Do not open the oven door during baking or you might cause the cheesecake to collapse in the center
- The slight wobble in the center when you take it out is perfect because it will firm up as it cools
03 -
- Run a thin knife around the edge of the pan right after baking to prevent cracking as it cools
- Room temperature ingredients are the absolute key to preventing lumps in your filling