Name: Greek Yogurt Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Greek Yogurt Cheesecake

1. 1-1/2 cups graham cracker crumbs -

2. 2 tablespoons sugar -

3. 1/4 cup butter, melted -

4. Filling: -

5. 1 package (8 ounces) cream cheese, softened -

6. 1/2 cup sugar -

7. 2 large eggs, room temperature -

8. 1-1/4 cups plain Greek yogurt -

9. 1 tablespoon lemon juice -

10. 2 teaspoons vanilla extract -

11. 1 tablespoon cornstarch -

How to cook deliciously - Greek Yogurt Cheesecake

1. Stage

Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil and set the pan aside. Editor's Tip: Lining the pan with foil will keep your springform from leaking or letting in moisture from the water bath.

2. Stage

In a large bowl, combine the graham crackers, sugar and melted butter. Press the crumbs into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake until the crust is lightly browned, eight to ten minutes. Cool the crust completely.

3. Stage

Increase the oven temperature to 450°. In a large bowl, beat the cream cheese on medium speed until it's smooth, four to five minutes. Reduce the mixer speed to medium-low and add the sugar, beating until fluffy. Add the eggs, one at a time, until they're incorporated, about five minutes. Beat in the Greek yogurt, lemon juice, cornstarch and vanilla until the mixture is smooth and fluffy, one to two minutes. Pour the filling over the cooled crust.

4. Stage

Place the springform pan in a larger baking pan. Add one inch of hot water to the larger pan and bake the cheesecake at 450° for 15 minutes. Decrease the oven temperature to 225° and continue baking until the filling is just set, about one hour and fifteen minutes. Turn the oven off and crack the door, letting the cheesecake sit for 30 minutes or until the center sets completely. Editor's Tip: A water bath balances your cheesecake's moisture and prevents cracking. After lowering the temperature and baking, use the cheesecake test to judge the jiggle of the center of the dessert. Give it a few more minutes if it seems more liquid than solid. You want it to wobble, not slosh.

5. Stage

Remove the cheesecake from the oven and refrigerate it overnight, covering it once it has completely cooled. Loosen the sides of the cheesecake pan with a knife before removing the rim from the pan and serving it.