Greek Yogurt Cheesecake
A lighter and tangy twist on traditional cheesecake, made with creamy Greek yogurt for a rich flavor without the heaviness.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 cups plain Greek yogurt
- 1 cup granulated sugar adjust for desired sweetness
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- Pinch of salt
- Optional: zest of one lemon for extra flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides and bottom lightly or lining it with parchment paper for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Stir until combined. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for about 10 minutes until lightly golden. Remove from the oven and let it cool slightly.
Filling
- In a large bowl, whisk together the Greek yogurt, 1 cup sugar, and vanilla extract until smooth and creamy. Add in the eggs, one at a time, blending well after each addition. Mix in the flour, lemon juice, and salt. If using lemon zest, fold that in as well.
- Pour the filling over the cooled crust in the springform pan, smoothing it to create an even surface.
Baking
- Bake in the preheated oven for about 40 to 50 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for at least one hour.
Chilling
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely before serving.
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Notes
Serve chilled with toppings like powdered sugar, fresh fruits, honey, or fruit compote. Use full-fat Greek yogurt for the best results and allow the cheesecake to chill overnight for optimal flavor.