Greek Yogurt Cheesecake Recipe

This Greek yogurt cheesecake is lighter than a traditional cheesecake but just as decadent. My favorite cheesecake rendition includes key lime zest, it’s out of this world!

This cheesecake is incredibly delicious with hints of lemon and is made with Greek yogurt and cream cheese. Making this cake is easy, the hard part is waiting to eat it, because it requires 4 hours of cooling.

Buen provecho!

Laura

Serves 6-8

INGREDIENTS

Graham cracker crust:

• 1 1/2 cups crumbled graham crackers (1 packet);
• 5 tablespoons melted butter.

Cheese cake filling:

• 16 ounces Greek yogurt;
• 8 ounces cream cheese, softened;
• 2 eggs;
• 3 tablespoons cornstarch (or all purpose flour);
• 3/4 cup sugar;
• 1 teaspoon fresh lemon zest;
• Juice from 1/4 lemon;
• 2 teaspoons vanilla extract.

MAKE IT

Preheat oven at 325F

Graham cracker crust:

1. Crush graham crackers in a bowl or food processor;
2. Add melted butter to graham cracker crumbs and mix together in a bowl;
3. Press mixture into the bottom of your spring form pan;
4. Bake in 325F oven for 15 minutes;
5. Set aside.

Cheese cake filling:

1. Blend the sugar, yogurt, and cream cheese with a hand mixer on low;
2. Mix in the flour, eggs and vanilla extract;
3. Make sure there are no lumps;
4. Pour filling into a 9” springform pan over the baked graham cracker crust;
5. Bake in 325F oven for 60 minutes;
6. Turn oven off and allow cake to gradually cool in oven for 1 hour;
7. Remove springform after cake has cooled in oven;
8. Cover cake and allow to cool in refrigerator for at least 4 hours;
9. Serve with fresh fruit.

Tips: 

1. For best results allow cheese, butter, and eggs to soften at room temperature. 
2. Mix cheese and sugar first to enjoy a delicious cheesecake.
3. Cut time in half for mini-cheesecake (4” pans): Bake for 30 min at 325F, and cool on rack in oven. 
4. Cake is done when the tops look May and slightly jiggle. 
5. Line spring form pans with precisely cut parchment paper for beautiful cakes!
6. Cake cracking can result from over-cooking.
7. Experiment with different ratios of cream cheese and other dairy: sour cream, yogurt, ricotta, and cream until you find your favorite blend!
8. More eggs = fluffier cake, less eggs = denser cake.

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