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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake
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A light and nourishing Greek Yogurt Cheesecake, balancing a delicate tang with perfect sweetness. This family-favorite dessert offers a creamy, silky experience, providing a satisfying treat without feeling heavy. It's an approachable recipe, perfect for any occasion, bridging the gap between a healthy snack and a luxury dessert.

Ingredients

Scale

1.5 Cups Graham Cracker Crumbs
5 Tablespoons Unsalted Butter (Melted)
2 Tablespoons Granulated Sugar
2 Cups Full-Fat Greek Yogurt (Plain)
8 Ounces Cream Cheese (Softened)
3 Units Large Eggs
0.5 Cup Honey or Maple Syrup
2 Teaspoons Vanilla Extract
1 Tablespoon Lemon Zest
2 Tablespoons Cornstarch

Instructions

  1. Preheat oven to 325°F (165°C)
  2. Grease a 9-inch springform pan thoroughly with butter or non-stick spray
  3. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar
  4. Press the mixture firmly into the bottom of the pan to create an even layer
  5. Bake the crust for about 10 minutes until it turns golden brow
  6. Set the crust aside to cool while preparing the filling
  7. In a large mixing bowl, beat the softened cream cheese until it is completely smooth
  8. Add the Greek yogurt and honey to the cream cheese, and mix on medium speed until well combined
  9. Incorporate the eggs one at a time, beating the mixture slowly after each addition to avoid adding too much air
  10. Stir in the vanilla extract, lemon zest, and cornstarch. The cornstarch helps stabilize the Greek Yogurt Cheesecake during the baking process
  11. Pour the smooth batter over the cooled crust and smooth the top with a spatula
  12. Place the pan in the center of the oven and bake for 45 to 50 minutes, until the edges are set and the center has a slight jiggle
  13. Turn off the oven and crack the door open; let the Greek Yogurt Cheesecake cool inside for 30 minutes to prevent cracking
  14. Remove it from the oven and let it cool completely on a wire rack
  15. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving

Notes

Ensure all refrigerated ingredients (eggs, cream cheese, yogurt) reach room temperature before starting to prevent lumps and achieve a silkier texture.

Avoid overbeating the batter, especially once eggs are added, to prevent too much air incorporation which can cause cracks. Use a low mixer speed and stop as soon as ingredients are combined.

The slow cooling method in the oven is vital to prevent cracking from sudden temperature changes.

Allow the cheesecake to chill for at least 4 hours, or preferably overnight, for flavors to develop and texture to set properly.

For a gluten-free version, swap graham crackers for gluten-free cookie crumbs or a nut-based crust.

For refined sugar alternatives, coconut sugar works in the crust, and agave nectar or monk fruit sweetener can replace honey in the filling.

Customize flavors by adding a swirl of raspberry jam, fresh blueberry compote, lime zest, or mini chocolate chips.

Store leftovers tightly wrapped in plastic wrap or foil in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months (wrapped in parchment and then a freezer-safe bag).

Thaw frozen slices in the refrigerator overnight; do not microwave.

Serve with fresh berries, a drizzle of honey, balsamic glaze, homemade whipped cream, lemon curd, coffee, herbal tea, chilled Prosecco, or sparkling cider.

Find it online: https://recipeforhouse.com/greek-yogurt-cheesecake/