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Greek Yogurt Cheesecake

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Greek Yogurt Cheesecake is a lighter take on the classic dessert with a rich, creamy texture and a pleasantly tangy flavor. The buttery graham cracker crust pairs perfectly with the smooth filling for an elegant dessert that’s ideal for any occasion.

Ingredients

  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling:
  • 16 ounces cream cheese, softened
  • 1 cup plain Greek yogurt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
  2. Mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 8 to 10 minutes, then let it cool while preparing the filling.
  5. Beat the softened cream cheese until smooth, then mix in the Greek yogurt and sugar.
  6. Add the eggs one at a time, mixing on low speed after each addition.
  7. Stir in the vanilla extract, lemon juice, flour, and optional lemon zest until just combined.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Bake for 45 to 55 minutes, or until the edges are set and the center still jiggles slightly.
  10. Turn off the oven, leave the door slightly open, and cool the cheesecake inside the oven for 1 hour.
  11. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

  • Top with fresh strawberries, blueberries, raspberries, or a berry sauce before serving.
  • Drizzle with caramel sauce for extra indulgence.
  • Replace part of the sugar with honey for a subtle floral sweetness.
  • Add almond extract or cocoa powder to create different flavor variations.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze tightly wrapped slices or the whole cheesecake for up to 3 months and thaw overnight in the refrigerator.
  • Serve chilled for the best flavor and texture.

Nutrition

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