Lemon Yogurt Crustless Cheesecake

Lemon Yogurt Crustless Cheesecake

This light-textured baked cheesecake uses thick Greek yogurt as its main ingredient and sets directly in a pie plate without a graham crust. Lemon zest and juice give it a distinct citrus profile, while cornstarch controls the moisture released by the yogurt. It is deliberately different from the site’s vanilla cream-cheese cheesecake with a graham base.

Equipment, yield, and timing

• Equipment: 9-inch deep-dish pie plate, mixing bowl, whisk, flexible spatula, fine grater, instant-read thermometer, and cooling rack
• Yield: 8 slices
• Preparation: 15 minutes
• Bake: 38 to 46 minutes at 325°F
• Chill: at least 4 hours

Ingredients

• 3 cups thick plain Greek yogurt
• 3 large eggs, room temperature
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1 teaspoon neutral oil, for the plate
• 1 cup sliced strawberries, optional for serving

Method

1. Heat the oven to 325°F. Brush the pie plate with oil and set it on a rimmed sheet pan.
2. Whisk the sugar and cornstarch together so no starch lumps remain. Add the eggs and whisk until evenly blended without making the mixture foamy.
3. Add the yogurt, lemon zest, lemon juice, vanilla, and salt. Whisk slowly until smooth, scraping the sides and bottom of the bowl.
4. Pour into the prepared plate. Bake for 38 to 46 minutes. The outer two inches should look set, while the center moves as one gentle wobble rather than rippling. The center must reach at least 160°F.
5. Cool on a rack for 1 hour. Cover and refrigerate for at least 4 hours before cutting. Run a thin knife around the edge and wipe it between slices. Add strawberries only when serving.

Texture cues and troubleshooting

Use spoonable Greek yogurt rather than thin regular yogurt; excess liquid can prevent a clean set. Small surface cracks usually mean the cheesecake baked too long or cooled in a cold draft. A sunken center that remains wet after chilling indicates underbaking. Return an underdone cake to the oven while still warm and continue in 5-minute intervals, checking the center temperature again. Whisking gently limits bubbles that otherwise leave pinholes on top.

Substitutions and storage

Orange zest can replace lemon zest, with orange juice replacing the lemon juice. Two tablespoons all-purpose flour can replace the cornstarch, although the texture will be slightly softer. Do not substitute drinkable yogurt. Refrigerate within 2 hours of baking and keep covered at 40°F or below for up to 4 days. Do not leave slices at room temperature longer than 2 hours, or 1 hour above 90°F. Freeze individual plain slices for up to 1 month and thaw overnight in the refrigerator; a small amount of moisture may appear after thawing.