Rich Greek Yogurt Cheesecake (Printable)
A creamy, tangy cheesecake featuring Greek yogurt for a lighter texture and delightful flavor.
# What You 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
# 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. 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 extract, lemon zest, lemon juice, cornstarch, and salt until fully incorporated.
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 let cheesecake cool inside for 1 hour. Remove and cool to room temperature.
07 - Refrigerate at least 4 hours, preferably overnight, before serving.
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 Hints:
01 -
- The Greek yogurt adds this wonderful tang that cuts through the richness making every bite feel balanced and refreshing
- You get that velvety smooth cheesecake experience without the heavy aftertaste that leaves you reaching for antacids
02 -
- The oven cooling method where you crack the door is not optional because rapid temperature changes are the number one cause of those frustrating surface cracks
- Room temperature ingredients are nonnegotiable here because cold dairy and eggs will never incorporate properly no matter how long you mix
03 -
- Place a pan of water on the lower rack while baking to create a humid environment that helps prevent cracking
- Run a thin knife around the edge immediately after baking to help prevent cracking as it contracts