Rich Greek Yogurt Cheesecake (Print Version)

A creamy, tangy dessert featuring Greek yogurt and lemon for a light, flavorful finish.

# What You'll Need:

→ Crust

01 - 7 oz graham crackers or digestive biscuits, crushed into fine crumbs
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 to room temperature
07 - 1 cup granulated sugar
08 - 3 large eggs, room temperature
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

# How to Make It:

01 - Preheat oven to 340°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Pulse graham crackers in food processor until finely ground. Mix in melted butter, sugar, and salt until combined. Press firmly and evenly into bottom of prepared pan. Bake for 10 minutes, then set aside to cool while preparing filling.
03 - In large bowl, beat Greek yogurt, cream cheese, and granulated sugar with electric mixer until completely smooth and creamy, about 2-3 minutes.
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 and smooth.
05 - Pour filling over cooled crust. Smooth top with spatula. Bake for 50 minutes until center is just set but still slightly wobbly when gently shaken.
06 - Turn off oven and crack door open slightly. Let cheesecake cool inside oven for 1 hour. Remove and cool completely to room temperature, about 1 additional hour.
07 - Refrigerate cheesecake for at least 4 hours, preferably overnight, until completely set and cold throughout.
08 - In small bowl, whisk together sour cream or Greek yogurt, powdered sugar, and vanilla until smooth. Spread evenly over chilled cheesecake before serving.
09 - Slice cheesecake with sharp knife dipped in hot water, wiping clean between cuts for clean edges. Serve chilled.

# Expert Advice:

01 -
  • The Greek yogurt creates a silky, cloud-like texture that literally melts on your tongue
  • It's lighter than traditional cheesecake but still satisfies those intense creamy cravings
  • The bright lemon notes cut through the richness perfectly, making every slice feel refreshing
02 -
  • All ingredients must be at room temperature before mixing, because cold ingredients create lumps and an uneven texture that no amount of beating can fix
  • The oven door must remain closed during baking because opening it even once can cause the cheesecake to collapse or develop unsightly cracks
  • Never skip the gradual cooling in the oven, as this technique is absolutely essential for preventing cracks and achieving that silky smooth texture
03 -
  • Place a baking sheet filled with water on the rack below your cheesecake while baking to create a steamy environment that helps prevent cracking
  • The gentle wobble in the center is your friend because overbaking will result in a dry, crumbly texture instead of that silky smooth creaminess you're after

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