Rich Greek Yogurt Cheesecake (Printable)

Creamy, tangy cheesecake combines Greek yogurt and lemon for a light, flavorful dessert.

# What You'll Need:

→ Crust

01 - 7 oz graham crackers or digestive biscuits, crushed
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

→ Optional Topping

14 - 1 cup sour cream or thick Greek yogurt
15 - 2 tbsp powdered sugar
16 - 1 tsp 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 pan bottom. Bake 10 minutes, then cool while preparing filling.
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. Stir in vanilla, lemon zest, lemon juice, cornstarch, and salt until fully combined.
05 - Pour filling over cooled crust. Smooth top. Bake 50 minutes until center is just set but slightly wobbly.
06 - Turn off oven, crack door open, and let cheesecake cool inside 1 hour. Remove and cool to room temperature.
07 - Refrigerate at least 4 hours, preferably overnight, until completely set.
08 - Mix sour cream with powdered sugar and vanilla. Spread over chilled cheesecake before serving.
09 - Slice with sharp knife dipped in hot water for clean edges.

# Expert Tips:

01 -
  • The Greek yogurt keeps it incredibly creamy without being heavy
  • That bright lemon zest cuts through the richness perfectly
  • It sets up beautifully every single time, no cracks, no drama
02 -
  • The gentle cooling in the oven prevents those dreaded cracks from forming
  • Room temperature ingredients are not optional here, they are essential for silky results
03 -
  • Run a knife around the edge of the pan immediately after baking to prevent sticking as it contracts
  • The center should still have a slight wobble when you remove it from the oven

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