Rich Greek Yogurt Cheesecake

The first time I made this cheesecake was on a rainy Sunday when I was craving something creamy but didn't want the heavy feeling that traditional cheesecakes often leave. The Greek yogurt addition was a happy experiment that transformed everything about the texture, making it impossibly light while still keeping that luxurious richness we all love in a good dessert.

I brought this to a dinner party last spring, and my friend Sarah actually stopped mid-conversation after her first bite, eyes wide, demanding the recipe immediately. There's something magical about watching people discover that a cheesecake can be both indulgent and surprisingly airy at the same time.

Ingredients

• Graham crackers (200 g): These form the foundation of your crust, and I've learned that crushing them to a fine, sandy consistency creates the most stable base that holds up beautifully to the creamy filling above
• Unsalted butter (80 g), melted: Use real butter here, not margarine, because the flavor it contributes to the crust is irreplaceable and helps achieve that perfect golden-brown color when baked
• Granulated sugar (2 tbsp) for crust: Just enough to sweeten the base without making it cloying, and it helps the crust achieve that appealing golden color in the oven
• Fine sea salt (1/4 tsp) for crust: This tiny amount of salt is the secret weapon that makes the crust taste professionally balanced rather than just sweet and flat
• Full-fat Greek yogurt (500 g): This is the star ingredient that transforms the entire cheesecake, and I strongly recommend using full-fat version for the creamiest, most luxurious texture possible
• Cream cheese (400 g), softened: Let this sit at room temperature for at least two hours because cold cream cheese creates lumps that no amount of mixing can fully resolve
• Granulated sugar (200 g): This amount creates the perfect sweetness level that complements but doesn't overpower the tangy Greek yogurt and bright lemon flavors
• Large eggs (3): Room temperature eggs incorporate more smoothly into the batter, so take them out of the fridge at least 30 minutes before you start mixing
• Vanilla extract (2 tsp): Use pure vanilla extract rather than imitation because the depth of flavor it provides is worth the extra cost
• Cornstarch (2 tbsp): This magical ingredient helps stabilize the cheesecake and prevents the dreaded cracking while also contributing to the smooth, creamy texture
• Lemon zest: Use a microplane to grate just the yellow outer layer, avoiding the bitter white pith underneath, because the aromatic oils in the zest are where all the bright flavor lives
• Fresh lemon juice (2 tbsp): Squeeze this just before you need it, and you'll notice a remarkable difference in brightness compared to bottled juice
• Fine sea salt (1/4 tsp) for filling: Just like in the crust, this small amount of salt makes all the other flavors pop and taste more vibrant
• Sour cream or thick Greek yogurt (250 ml) for topping: This creates a beautiful, tangy contrast to the sweet cheesecake and makes for an elegant presentation
• Powdered sugar (2 tbsp) for topping: Powdered sugar dissolves instantly into the topping without leaving any grainy texture behind
• Vanilla extract (1 tsp) for topping: This finishing touch ties the topping flavors together with the vanilla already present in the cheesecake

Instructions

Prepare your oven and pan:

Preheat your oven to 170°C (340°F) and line the bottom of a 23 cm (9-inch) springform pan with parchment paper. This parchment paper is your insurance policy, ensuring the cheesecake releases perfectly later without sticking to the pan.

Create the perfect crust foundation:

Pulse the graham crackers in a food processor until they're finely ground like sand. Mix in the melted butter, sugar, and salt until everything is evenly combined and the mixture holds together when squeezed. Press this mixture firmly into the bottom of your prepared pan, using the back of a spoon or the bottom of a measuring cup to create an even, compact layer.

Bake the crust to golden perfection:

Bake the crust for exactly 10 minutes, watching carefully as it turns a beautiful golden brown. Let it cool while you prepare the filling because a hot crust can cause the filling to cook unevenly at the edges.

Mix the creamy base:

In a large bowl, beat together the Greek yogurt, cream cheese, and sugar until completely smooth and creamy. This step usually takes about 2-3 minutes with an electric mixer, and you'll know it's ready when the mixture looks glossy and there are absolutely no lumps remaining.

Add the eggs one at a time:

Add each egg individually, mixing thoroughly after each addition and scraping down the sides of the bowl to ensure everything is perfectly incorporated. This patient approach prevents overworking the eggs, which can lead to a tough or puffy cheesecake.

Infuse with bright flavors:

Stir in the vanilla extract, lemon zest, lemon juice, cornstarch, and salt until fully combined. The mixture should look silky smooth and pour easily, with the lemon zest distributed evenly throughout like tiny golden flecks.

Assemble and smooth the top:

Pour the filling over your cooled crust and smooth the top with a spatula. Take your time here, creating an absolutely flat surface because this will be the top of your finished cheesecake and any ridges will be visible later.

Bake to just-set perfection:

Bake for 50 minutes, checking at the 45-minute mark. The cheesecake is done when the edges are set but the center still has a slight wobble, like gelatin, when you gently shake the pan. This residual wobble will set completely as the cheesecake cools.

The crucial cooling phase:

Turn off the oven and crack the door open slightly with a wooden spoon. Let the cheesecake cool inside the oven for exactly 1 hour. This gentle cooling prevents the sudden temperature change that causes cracks and helps the cheesecake set evenly throughout.

Chill to perfection:

Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, though overnight is even better. This chilling time is non-negotiable as it allows the flavors to meld and the texture to become properly firm.

Prepare the tangy topping (optional):

Mix together the sour cream (or additional Greek yogurt), powdered sugar, and vanilla extract until smooth. Spread this over the chilled cheesecake just before serving, creating an elegant white layer that contrasts beautifully with the creamy cheesecake beneath.

Slice like a professional:

Dip a sharp knife in hot water and wipe it clean between each slice for picture-perfect edges. The hot water helps the knife glide through cleanly without dragging or sticking to the creamy surface.

Save

Last summer, I made this for my grandmother's birthday, and she told me it reminded her of the cheesecakes she used to have at the famous bakery in her hometown during the 1950s. Seeing that nostalgic joy on her face made every minute of preparation completely worth it, and she's requested it for every family gathering since.

Making It Ahead

This cheesecake actually improves with a day of rest in the refrigerator, as the flavors have time to develop and deepen. I often make it the day before serving, which eliminates any stress on the day of a dinner party or special occasion.

Serving Suggestions

Fresh berries scattered over the top add beautiful color and a tart contrast that cuts through the richness perfectly. I've also served it with a drizzle of warm fruit compote or a dollop of lightly sweetened whipped cream for guests who want an extra indulgent experience.

Storage and Make-Ahead Tips

The cheesecake keeps beautifully in the refrigerator for up to 5 days, covered tightly with plastic wrap or stored in an airtight container. You can also freeze individual slices wrapped in plastic and then foil for up to 2 months, though I find the texture is absolute best when enjoyed fresh within the first few days.

• Always run your knife under hot water between slices for the cleanest, most professional-looking cuts
• If you notice any small cracks on the surface, the sour cream topping will hide them completely
• Remove the cheesecake from the refrigerator 20 minutes before serving for the softest, most luxurious texture

Save

There's something deeply satisfying about slicing into a perfectly smooth cheesecake you've made yourself, watching that first clean cut reveal the creamy texture within. This recipe has become my go-to for celebrations because it never fails to impress, yet the process itself has become a meditative ritual I genuinely enjoy.

Recipe FAQs

→ Can I substitute digestive biscuits for graham crackers?

Yes, digestive biscuits can be used interchangeably for the crust and will provide a similar texture and flavor.

→ How do I achieve a smooth filling texture?

Beat the Greek yogurt, cream cheese, and sugar until completely smooth before adding eggs. Thorough mixing ensures a creamy, lump-free filling.

→ What is the purpose of chilling the cheesecake overnight?

Chilling allows the flavors to meld and the texture to firm up, resulting in a creamier, more cohesive dessert.

→ Can I make this gluten-free?

Use gluten-free cookies for the crust instead of graham crackers to make this suitable for a gluten-free diet.

→ What topping options complement the cheesecake?

A simple topping of sour cream mixed with powdered sugar and vanilla enhances richness, or fresh berries add natural sweetness and color.