Creamy Greek Yogurt Cheesecake Recipe

Creamy Greek Yogurt Cheesecake Recipe

This creamy Greek yogurt cheesecake is the perfect balance of tangy and sweet, with a rich texture and buttery graham cracker crust. Ideal for any occasion, this lighter twist on a classic cheesecake is sure to impress!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 2 cups full-fat Greek yogurt
• 2 (8 oz) packages cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• ¼ cup lemon juice (optional, for a tangy twist)

Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.

3. Press the mixture firmly into the bottom of the springform pan to form an even crust.

4. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

Prepare the Cheesecake Filling:

5. In a large bowl, beat the cream cheese until smooth and creamy.

6. Add the Greek yogurt and sugar, and continue beating until well combined.

7. Add the eggs one at a time, mixing well after each addition.

8. Stir in the vanilla extract, cornstarch, and lemon juice (if using) until the mixture is smooth.

Assemble and Bake:

9. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

10. Place the springform pan inside a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the springform pan (this water bath ensures even baking).

11. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.

Cool and Refrigerate:

12. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

13. Remove the cheesecake from the water bath and let it cool to room temperature.

14. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Tips for the Perfect Cheesecake

Use full-fat Greek yogurt for the creamiest texture.

Ensure all ingredients are at room temperature for smooth blending.

Avoid overmixing to prevent cracks.

Refrigerate overnight for the best flavor and texture.

Why You’ll Love This Recipe

This Greek yogurt cheesecake combines the richness of cream cheese with the tangy flavor of Greek yogurt, offering a lighter yet decadent dessert. It’s perfect for celebrations, family gatherings, or as a make-ahead treat.

Keywords

Greek yogurt cheesecake, creamy cheesecake, graham cracker crust, easy cheesecake recipe, tangy cheesecake, homemade dessert.