This lighter cheesecake is made with a combination of Greek yogurt and cream cheese. It bakes up rich and creamy, just like a traditional cheesecake. This easy recipe requires very little hands-on time and no water bath is needed.
2cupsgraham cracker crumbsfrom about 13 sheets of graham crackers
¼cupgranulated sugar
½cupunsalted butter, melted
pinch of salt
Cheesecake filling:
15ounces2% plain Greek yogurtabout 1⅔ cups
16ouncesreduced fat cream cheesesoftened to room temperature
3largeeggsroom temperature
1cupgranulated sugar
¼cupall purpose flour
1½teaspoonspure vanilla extract
finely grated zest of 1 small lemon optional
see note about toppings
Instructions
Wrap foil around the lower exterior of a 9-inch springform pan (just to prevent any leaks). Preheat oven to 325°F.
Graham cracker crust:
In a large bowl, thoroughly combine graham cracker crumbs, sugar, melted butter, and salt. Dump the mixture into the prepared springform pan, pressing the mixture onto the bottom, and at least 1-inch up the sides. I like to use the bottom of a measuring cup to help firmly press the mixture in. Transfer the crust to the freezer while you prepare the filling.
Cheesecake filling:
In a food processor*, combine yogurt, cream cheese, eggs, sugar, flour, vanilla, and lemon zest. Process until creamy and completely smooth. be sure to stop and crape down the sides and bottom a few times as needed.
Pour the batter into the crust and smooth the top. Bake in the center of the oven for 45-55 minutes, until the cheesecake is just set around the edges and the center still has very slight jiggle. Place the pan on a wire rack to cool to room temp, then move it to the refrigerator until completely chilled (several hours). Serve with any of the toppings suggested. Store in the refrigerator.
Video
Notes
TOPPINGS:We find that this cheesecake tastes best when paired with fruit (as opposed to chocolate or caramel). These are our favorite toppings:
Easy Berry Topping - Stir together the fresh berry of your choice along with the same flavor of jam (about 1-2 tablespoons of jam for each cup of berries). Allow the mixture to sit at room temp for about 30 minutes so the berries can release some of their juices.
*If you use your food processor to crush the graham crackers be sure to clean it out well before adding the filling ingredients.