There’s something about cheesecake that instantly makes any day feel special. I remember the first time I tried a slice of this Greek Yogurt Cheesecake — it was late afternoon, and I was halfway through a book I couldn’t put down. The light creaminess surprised me, not too dense or overly sweet, just right to satisfy that craving without weighing me down. I think I even forgot where I was for a moment, caught up in the smooth texture and subtle tang, though I vaguely recall a distracted pause because I wasn’t sure if I should save some for later or just finish it all at once. It’s one of those desserts you want to savor but also rush back to.
What’s lovely about this cheesecake is how the Greek yogurt adds a fresh brightness that cuts through the richness. The buttery graham cracker crust brings a familiar crunch that grounds the whole experience. It’s like a little moment of indulgence that doesn’t leave you feeling guilty or overly full — which, honestly, is a rare thing.
- The tang from the Greek yogurt gives it a lively twist on the classic cheesecake flavor.
- It’s creamy and smooth but somehow feels lighter than your typical dessert.
- The graham cracker crust is buttery and just crispy enough to balance the softness above.
- It requires some time to bake and chill, but the hands-on part is pretty straightforward.
- It’s simple — and that’s kind of the point. No fuss, just good results.
If you’re worried about the baking time or the whole chilling process, don’t be. This cheesecake is very forgiving, and leaving it in the oven with the door slightly open — something that sounds weird but really helps prevent cracks — makes a world of difference. Plus, once it’s chilled, it slices cleanly and holds together nicely, even if you’re not a pro at springform pans.
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Greek Yogurt Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
A creamy and tangy Greek Yogurt Cheesecake with a buttery graham cracker crust, perfect for a lighter twist on a classic dessert.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup plain Greek yogurt
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add 1 cup granulated sugar and continue beating until well combined and smooth.
Add eggs one at a time, beating on low speed after each addition just until combined.
Mix in vanilla extract, Greek yogurt, flour, and lemon juice until the batter is smooth and uniform.
Pour the cream cheese mixture over the cooled crust in the springform pan, spreading evenly.
Bake the cheesecake for 45 to 50 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to prevent cracking.
Remove the cheesecake from the oven and cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before removing from the springform pan and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
In terms of equipment, you don’t need anything fancy beyond a reliable springform pan and a good mixer to get that creamy batter. When serving, a drizzle of honey or a handful of fresh berries really complements the tangy flavor. I’ve tried swapping the lemon juice for orange zest a couple of times, and while it’s not classic, it adds a bright citrus twist that I quite liked. Sometimes, I wonder if a touch of cinnamon in the crust would add warmth, but haven’t fully tested that yet. For a dairy-free alternative, I haven’t experimented much, but you could try a plant-based cream cheese with coconut yogurt — though texture might be different.
FAQ
Can I make this cheesecake ahead of time? Absolutely. It actually tastes better after chilling overnight, so planning ahead works well.
What if my cheesecake cracks? Leaving it in the oven with the door slightly open after baking helps prevent cracks. If a crack happens, it’s still delicious and you can cover it with fruit or a sauce.
How do I store leftovers? Keep it covered in the fridge for up to five days. You can also freeze it for up to a month if wrapped tightly.
Can I use flavored Greek yogurt? Plain is best to keep the tang balanced, but if you want something different, try a mild vanilla Greek yogurt.
Next time you want that creamy indulgence without the heaviness, give this cheesecake a try. You might find yourself sneaking a slice when no one’s looking.