Greek yogurt cheesecake is a slightly lighter and tangier version of classic sour cream cheesecake. This recipe still boasts all the richness and sweetness of traditional cheesecake. The Greek yogurt lightens the texture and brightens the flavor. Perfect for any celebration!
Cheesecake is the dessert I can rarely resist when eating out. However after developing this recipe, I often find myself comparing the cheesecake I order at a restaurant to this one. Inevitably the restaurant cheesecakes, though still delicious, don’t quite measure up to my version. The Greek yogurt in this cheesecake lightens and brightens the flavor and texture in a way that doesn’t taste heavy or overly rich. And what I love about this particular recipe is that it can be customized to suit any time of year or any celebration.
INGREDIENTS & SUBSTITUTIONS
- Graham crackers: Honey or “plain” graham crackers form the base of this classic cheesecake. A little sugar and melted butter are added to bind the ground up grahams and create a crust. To make a variation, you could use chocolate or even cinnamon grahams instead.
- Brick cream cheese: The base of this cheesecake comes from brick-style cream cheese. I highly recommend using Philadelphia Original Cream Cheese. Not only is the flavor and texture noticeably superior to generic cream cheese, the product comes out of the sleeves SO easily. Generic cream cheese really sticks to the inside of its packages which I find maddening. You can certainly try a lower fat cream cheese, but take note that it will affect the final texture and flavor of the cheesecake. Room temperature is key!
- Greek yogurt: Instead of using sour cream like a classic cheesecake, I substitute whole milk plain Greek yogurt. I do not recommend using a flavored or low/no fat Greek yogurt. Make sure the yogurt is room temperature along with the cream cheese and eggs.
- Vanilla extract: Vanilla extract is a classic flavor for cheesecake. Fresh lemon juice can replace the vanilla extract in this recipe with excellent results. Don’t forget to include the zest as well!
TIPS FOR BAKING THE PERFECT CHEESECAKE
- Pre-bake the crust: Baking and cooling a crust separately is always sort of an annoying task. However, pre-baking the graham cracker crust sets it so it holds together when the filling is added. Pre-baking also ensures that the crust stays crisp after the cheesecake is baked and cooled.
- Room temperature is key! I said it before and I say it again: room temperature ingredients ensure a very smooth cheesecake filling with no lumps that bakes evenly with minimal or no cracking.
- Do not over mix the filling. Just like when baking a regular cake, if the cheesecake filling is over beaten, issues will arise during the baking process. Cream the room temperature cream cheese and sugar first for no more than three or four minutes on medium low speed. Greek yogurt and flavors are added. The eggs are beaten in last to minimize the amount of air incorporated so the cheesecake does not crack or deflate once baked.
- Bake in a water bath: Creating a water bath is yet another sort of annoying extra step, but a cheesecake really benefits from it. The water bath surrounding the cheesecake helps the filling bake and set evenly in the oven so that the outer edges do not burn and over bake before the center sets. Water baths are also key to prevent cracking as the cheesecake cools.
- Cool and chill properly. Cheesecakes take time to assemble, bake and cool properly. I recommend baking the cheesecake in a water bath for about an hour. The cheesecake then cools for an hour outside of the oven while still resting in the water bath. This step brings the temperature down very slowly and prevents shrinking and cracking. The cheesecake flavor and texture also really benefits from chilling overnight in the refrigerator before enjoying.
Greek Yogurt Cheesecake
A recipe for classic cheesecake made with Greek yogurt instead of sour cream.
Equipment
- 1 food processor optional
- 1 hand or stand mixer optional
- 1 heatproof bowl
- 1 heatproof spatula
- 1 9 or 10" round springform pan
- parchment paper
- 1 large roasting pan inner rack removed
- aluminum foil or silicone pan protector
Ingredients
For the graham cracker crust
- 4 tbsp (57 grams) salted butter cubed
- 1 1/3 cups (135 grams) graham crackers one sleeve (9 full sheets)
- 1/4 cup (50 grams) granulated sugar
For the cheesecake
- 32 ounces (900 grams) full fat brick cream cheese at room temperature
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) whole milk Greek yogurt or sour cream at room temperature
- 3 extra large eggs at room temperature
- 2 tsp vanilla extract or fresh lemon juice with added lemon zest
Instructions
To make the graham cracker crust
- Preheat a conventional oven to 350 degrees F. Line the bottom of a springform pan with parchment and grease the pan well.
- Add the cubed butter to a heatproof bowl. Melt the butter in a microwave for 30-45 seconds.
- In the bowl of a food processor fitted with a blade, add the graham cracker sheets and granulated sugar. Process until the graham crackers. are completely pulverized. If you do not have or want to use a food processor, add the graham crackers and sugar to a Ziploc bag, seal well and gently crush the crackers with a rolling pin.
- Pour the crushed graham crackers and sugar into the bowl of the melted butter and stir until well combined.
- Dump the graham cracker mixture into the bottom of the lined and greased springform pan. Spread the mixture evenly on the bottom of the pan and press lightly. Bake the crust for about 10-12 minutes until very lightly browned. Let the crust cool while you make the filling.
To make the cheesecake
- I highly recommend making the filling in a food processor because it comes together so quickly and prevents the filling from being over beaten. If you used a food processor to make the graham cracker crust, wipe it down or clean it well before proceeding with the filling.
- In the bowl of a food processor fitted with a blade, add all the cheesecake filling ingredients. Process until completely smooth and well combined.
- If using a hand mixer or stand mixer, beat the cream cheese and granulated sugar together on medium low for about 3 minutes. Scrape the bowl and paddle(s) down well and then add the Greek yogurt and flavorings. Next add the eggs one at a time and beat until smooth. Scrape the bowl often in between ingredient additions.
To assemble and bake the cheesecake
- While assembling the cheesecake and preparing to bake, boil a large kettle of water for the water bath.
- When the crust is cool, wrap the bottom and sides of the springform pan completely in aluminum foil or place the pan in a silicone pan protector. This creates a barrier between the pan and the water bath so the water won't seep into the crust and make it soggy. It also insulates the cheesecake as it bakes so it cooks evenly.
- Place the wrapped springform pan in a large roasting pan with the inner rack removed. Pour the cheesecake filling on top of the cooled crust and smooth the top.
- Pour the hot water slowly into the roasting pan until the water reaches about half way up the sides of the springform pan. Transfer the roasting pan carefully to the oven.
- Bake for 50 minutes – 1 hour. Remove the roasting pan from the oven and let the cheesecake sit for another hour in the water bath. Remove the cheesecake from the foil or silicone pan protector and let it cool completely to room temperature before chilling.
- To remove the cheesecake from the pan, run a sharp knife around the inner edge of the springform pan before removing the outer ring. Chill the cheesecake overnight before slicing and serving.
Notes
To freeze the cheesecake whole: After the cheesecake is completely cooled, run a knife around the outer edge of the cheesecake to remove the side of the springform pan. Place the cheesecake on a baking sheet or plate and freeze it until solid. Remove the base of the springform pan by running a knife or offset spatula between the base of the cheesecake and the base of the pan. Transfer the frozen cheesecake to a freezer-safe bag or container for up to 3 months.
To freeze a sliced cheesecake: I find that a partially frozen or very cold cheesecake slices easily. So after the cheesecake is completely cooled, run a knife around the outer edge of the cheesecake to remove the side of the springform pan. Place the cheesecake on a baking sheet or plate and freeze it for a couple of hours, or until it just starts to solidify. Remove the base of the springform pan by running a knife or offset spatula between the base of the cheesecake and the base of the pan. Transfer the cheesecake to a tray lined with parchment paper. Slice the cheesecake with a very sharp knife into the desired number of slices. Place the pre-sliced cheesecake on the tray back into the freezer and let it continue to chill until solid. Then transfer the sliced cheesecake to a freezer-safe bag or container for up to 3 months.
Fabulous recipe 😋
Thanks, Valerie!
Amazing!!!
Thank you ❤️