Greek Yogurt Cheesecake

Total Time Prep: 40 min. Bake: 1-1/2 hours. + chilling
Yield 12 servings
Whether dressing it up with toppings or savoring it plain, Greek yogurt cheesecake is pure indulgence.

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1-1/4 cups plain Greek yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch

Directions

  1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
  3. Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in Greek yogurt, lemon juice, cornstarch and vanilla until smooth and fluffy, 1-2 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
  5. Loosen sides from pan with a knife. Remove rim from pan; serve.

Nutrition Facts

1 slice: 238 calories, 15g fat (8g saturated fat), 67mg cholesterol, 174mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 4g protein.

This creamy cheesecake is extra dense thanks to the addition of tangy Greek yogurt. For extra sweetness, place fresh fruit on top of each slice. —Taste of Home Test Kitchen
Recipe Creator