Greek Yogurt Cheesecake
A lighter and creamier take on the classic dessert, this Greek yogurt cheesecake is tangy and satisfying, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs You may also use crushed cookies or almond flour as alternatives.
- 0.5 cups unsalted butter, melted Use for binding the crust.
For the filling
- 2 cups Greek yogurt Full-fat Greek yogurt is recommended for creaminess.
- 1 cups cream cheese, softened Make sure it’s at room temperature.
- 1 cups granulated sugar
- 3 large eggs At room temperature.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 0.25 cups powdered sugar For dusting the top before serving.
- optional Fresh fruit or fruit sauce For topping.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.
- In a bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to create an even layer.
- Bake the crust for about 10 minutes or until slightly golden. Remove it from the oven and let it cool.
Making the filling
- In a large mixing bowl, blend the softened cream cheese and granulated sugar until smooth using a hand mixer or stand mixer.
- Add Greek yogurt, eggs, vanilla extract, and lemon juice, mixing on low speed until just combined, being careful to avoid overmixing.
Baking
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 45-50 minutes, until set around the edges but still slightly jiggly in the center.
- Once cooked, turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for at least one hour.
- Cover with plastic wrap and refrigerate for at least four hours, preferably overnight.
Serving
- Remove the cheesecake from the springform pan and dust the top with powdered sugar. Add fresh fruit or fruit sauce if desired.
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Notes
For best results, use full-fat Greek yogurt and cream cheese. Ensure all ingredients are at room temperature before mixing. Avoid overmixing the eggs to prevent cracks. Store leftover cheesecake in an airtight container in the refrigerator for up to one week.