Vanilla Greek Yogurt Cheesecake
Vanilla Greek Yogurt Cheesecake
Yield: 12 slices
Equipment: 9-inch springform pan, mixer, roasting pan, instant-read thermometer
Cooking setting: 325°F; 55–70 minutes plus chilling
Ingredients
- 1 1/2 cups graham crumbs
- 5 tablespoons melted butter
- 16 ounces block cream cheese, softened
- 1 cup plain Greek yogurt
- 3/4 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Method
- Heat oven to 325°F. Wrap outside of pan in two foil layers. Mix crumbs and butter; press into base. Bake 10 minutes.
- Beat cream cheese and sugar smooth on low. Add yogurt, cornstarch, vanilla, and salt. Add eggs one at a time without overbeating.
- Pour over crust. Place pan in roasting pan; add 1 inch hot water. Bake 55–70 minutes until edges set, center gently wobbles, and center reaches 160°F.
- Remove from water, cool 1 hour, then refrigerate at least 6 hours before releasing pan and cutting 12 slices.
Preparation notes
Read the complete method before beginning and prepare the pan or appliance first. Divide mixtures evenly for the stated yield. Avoid overmixing batters and avoid crowding skillets; both can alter the cooking time and final texture. Use clean utensils for cooked food after handling raw egg or meat.
Substitutions
Use full-fat or reduced-fat block cream cheese, not tub spread. Lemon zest may be added. Do not substitute liquid yogurt for thick Greek yogurt.
Storage
Refrigerate within 2 hours and use within 4 days. Freeze slices tightly wrapped up to 1 month; thaw overnight refrigerated.
Consistency and safe service
Measure ingredients before starting and keep the stated ingredient conditions—cold, softened, drained, frozen, or room temperature—because they affect texture. Use the listed pan capacity and portion count rather than changing both pan and timing at once. If an appliance runs hot or cool, use the visual cue and thermometer endpoint in the method instead of relying only on minutes.
Label leftovers with the preparation date. Reheat only the portions needed and avoid repeated warming and cooling. Check packaged ingredients for allergens and formulation changes. These details support a repeatable result without relying on brand-specific diet-program calculations.
