Rich Greek Yogurt Cheesecake (Printable version)
A creamy cheesecake with Greek yogurt and lemon zest for a light, tangy flavor and smooth texture.
# 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
# Directions:
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. 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.
06 - Remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
07 - For the optional topping, mix sour cream (or Greek yogurt) with powdered sugar and vanilla. Spread over the chilled cheesecake before serving.
08 - Slice with a sharp knife dipped in hot water for clean edges.
# Expert advice:
01 -
- The Greek yogurt creates this incredibly silky texture that feels lighter than any cheesecake you have ever tasted
- Lemon zest and juice bring such brightness that each bite feels like a tiny celebration
- This recipe somehow manages to feel indulgent while still being approachable enough for a casual Tuesday night dessert
02 -
- Room temperature ingredients are non-negotiable here or you will end up with a lumpy filling
- The slight wobble in the center is perfect since residual heat finishes the cooking as it cools
- Never open the oven door during baking or the sudden temperature change can cause collapsing
03 -
- Run a thin knife around the edge of the pan immediately after removing from the oven to prevent cracking as it cools
- For the smoothest filling use a food processor instead of a mixer to incorporate air without overworking the eggs