Ingredients
Equipment
Method
Prepare the Crust
- Preheat your oven to 325 degrees F. Lightly grease the inside of a 9-inch springform pan.
- In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup for a flat surface. Set aside.
Make the Cheesecake Filling
- In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and sugar until completely smooth, with no lumps. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
- Add the eggs one at a time on LOW speed, mixing only until the yellow of the yolk disappears. Do not overmix.
- Gently stir in the room temperature Greek yogurt, lemon juice, and vanilla extract. Mix on low speed until just combined. Do not overmix the batter at this stage.
Bake and Cool the Cheesecake
- Pour the finished filling over your prepared crust in the springform pan. Use a spatula to spread it into an even layer.
- Bake for 50 to 60 minutes. To check for doneness, gently nudge the pan; the outer 2 to 3 inches should be set, but the center will still have a slight wobble.
- Turn the oven off completely, crack the oven door open slightly, and let the cheesecake cool inside the warm oven for 1 hour. This slow cooling prevents cracks.
- After an hour, remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack on the counter.
- Once fully cooled, cover it loosely with plastic wrap and transfer it to the refrigerator. Chill for at least 4 hours, but overnight is best for flavor and texture.
Nutrition
Notes
For best results, ensure all cold ingredients like cream cheese, eggs, and Greek yogurt are at room temperature before mixing to prevent lumps and ensure a silky-smooth batter. Avoid overmixing the batter, especially after adding eggs, as this can incorporate too much air and lead to cracks. Always use full-fat (5% or 10% milk fat) Greek yogurt for the ideal rich flavor and creamy texture. The three-stage cooling process (in the oven, on the counter, then in the fridge) is crucial for a crack-free cheesecake. A water bath can also be used for extra insurance against cracks and an even silkier texture.
This cheesecake makes an excellent make-ahead dessert, with flavors often improving overnight. Store covered in the refrigerator for 4-5 days. For longer storage, freeze whole or in slices, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator. Serve plain, with fresh berries, a dusting of powdered sugar, chocolate sauce, or tangy lemon curd.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.