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Greek Yogurt Cheesecake - Light, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (about 150 g) graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt
  • For the filling: 16 ounces (450 g) full-fat cream cheese, room temperature
  • 1 cup (240 g) full-fat Greek yogurt, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest (optional but lovely)
  • 1/4 teaspoon fine salt
  • For serving (optional): Fresh berries or sliced stone fruit
  • Berry compote or a few spoonfuls of your favorite jam
  • Light dusting of powdered sugar

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: In a bowl, combine graham crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand and holds when pressed.
  3. Press and pre-bake: Firmly press the crumbs into an even layer on the bottom of the pan and slightly up the sides. Bake for 8–10 minutes until fragrant. Cool on a rack while you make the filling.
  4. Beat the cream cheese: In a large bowl with a hand mixer (or stand mixer on low), beat cream cheese until smooth, about 1–2 minutes. Scrape the bowl well.
  5. Add sugar and salt: Beat in granulated sugar and salt on low until fully combined and glossy, about 1 minute. Avoid whipping in too much air.
  6. Blend in yogurt and flavor: Mix in Greek yogurt, vanilla, lemon juice, and lemon zest until smooth and creamy. Scrape the sides and bottom of the bowl.
  7. Add eggs last: Beat in eggs one at a time on low speed, mixing just until incorporated after each addition. Don’t overmix.
  8. Fill the crust: Pour the batter over the cooled crust. Tap the pan gently on the counter a few times to release air bubbles. Smooth the top with a spatula.
  9. Bake low and slow: Bake at 325°F (163°C) for 45–55 minutes. The edges should be set and the center should still wobble slightly, like set Jell-O.
  10. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Then transfer to a wire rack and cool to room temperature.
  11. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight, until completely chilled and set.
  12. Release and serve: Run a thin knife around the edge, release the springform ring, and transfer to a serving plate. Slice with a warm, clean knife. Top with berries or compote if you like.