Greek Yogurt Cheesecake

Ingredients

• 100 g Unsalted Butter (Melted for crust)
• 250 g Graham Crackers (Crushed into coarse crumbs)
• 20 g Unsalted Butter (For greasing the springform pan)
• 1.2 kg Greek Strained Yogurt (Full‑fat, thick Greek yogurt)
• 300 g Granulated Sugar (Divided into two 150 g additions)
• 1 pinch Salt (Fine sea salt)
• 2 tsp Lemon Juice (Freshly squeezed)
• 3 tsp Vanilla Extract (Pure vanilla extract)
• 2 pieces Egg Yolks (Large, room temperature)
• 6 pieces Eggs (Large, room temperature)
• 2 tbsp Honey (For drizzling before serving (optional))
• 30 g Walnuts (Chopped, for garnish (optional))
• 2 sprigs Fresh Thyme Leaves (For garnish (optional))

Instructions

1. Bring Ingredients to Room Temperature

   Remove the yogurt, butter, and eggs from the refrigerator and let them sit uncovered at room temperature for at least one hour.

   Time: PT1H

2. Preheat Oven for Crust

   Set the oven to 160 °C, fan‑assisted, and allow it to preheat.

   Time: PT10M

   Temperature: 160°C

3. Make Crust Mixture

   In the food processor, combine the melted butter and graham‑cracker crumbs. Pulse until the mixture resembles coarse breadcrumbs.

   Time: PT5M

4. Press Crust into Pan

   Grease the bottom and sides of a 25 cm springform pan with a thin layer of butter. Transfer the crumb mixture into the pan and press firmly with the back of a spoon or the bottom of a glass to create an even layer.

   Time: PT5M

5. Bake Crust

   Place the pan on the middle rack and bake for 13 minutes, or until the crust turns a light golden color.

   Time: PT13M

   Temperature: 160°C

6. Cool Crust Completely

   Remove the pan from the oven and set it on a cooling rack. Allow the crust to cool to room temperature before adding the filling.

   Time: PT30M

7. Preheat Oven for Filling

   Increase the oven temperature to 230 °C, fan‑assisted, and let it come back up to temperature.

   Time: PT10M

   Temperature: 230°C

8. Beat Yogurt and First Sugar

   In the mixing bowl, add the strained Greek yogurt and 150 g of sugar. Beat on medium speed for 2 minutes until smooth.

   Time: PT2M

9. Add Remaining Sugar, Salt, Lemon, and Vanilla

   Add the remaining 150 g sugar, a pinch of salt, 2 tsp lemon juice, and 3 tsp vanilla extract. Beat for another 2 minutes.

   Time: PT2M

10. Incorporate Egg Yolks

    Add the 2 egg yolks and beat on low speed until the mixture is creamy and well combined.

    Time: PT2M

11. Add Whole Eggs One at a Time

    Crack one whole egg into the bowl, beat until fully incorporated before adding the next. Continue until all six eggs are added.

    Time: PT4M

12. Transfer Filling to Crust

    Pour the creamy yogurt filling over the cooled crust, smoothing the top with a spatula.

    Time: PT2M

13. Initial High‑Heat Bake

    Bake the cheesecake at 230 °C for 10 minutes. Do not open the oven door during this time.

    Time: PT10M

    Temperature: 230°C

14. Low‑Heat Slow Bake

    Without opening the door, lower the oven temperature to 100 °C and continue baking for 1 hour and 30 minutes. This gradual cooling firms the cheesecake and gently pasteurizes the eggs.

    Time: PT1H30M

    Temperature: 100°C

15. Release from Springform Pan

    Run a thin‑blade knife around the edge of the cheesecake to loosen it, then remove the springform side.

    Time: PT5M

16. Room‑Temperature Cool

    Allow the cheesecake to sit uncovered at room temperature for at least two hours to finish setting.

    Time: PT2H

17. Refrigerate

    Cover the cheesecake loosely with plastic wrap and refrigerate for a minimum of two hours before serving.

    Time: PT2H

18. Serve and Garnish

    Slice the chilled cheesecake, drizzle each piece with honey, sprinkle chopped walnuts, and add a couple of fresh thyme leaves.

    Time: PT5M

Nutrition Facts

Calories

531

Protein

20 g

Carbohydrates

59 g

Fat

21 g

Fiber

2 g