Greek Yogurt Cheesecake
Greek Yogurt Cheesecake is a medium Greek recipe that serves 8. 531 calories per serving. Recipe by Akis Petretzikis on YouTube.
Prep: 6 hrs 22 min | Cook: 1 hr 53 min | Total: 8 hrs 35 min
Cost: $13.25 total, $1.66 per serving
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
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
Preheat Oven for Crust
Set the oven to 160 °C, fan‑assisted, and allow it to preheat.
Time: PT10M
Temperature: 160°C
Make Crust Mixture
In the food processor, combine the melted butter and graham‑cracker crumbs. Pulse until the mixture resembles coarse breadcrumbs.
Time: PT5M
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
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
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
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
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
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
Incorporate Egg Yolks
Add the 2 egg yolks and beat on low speed until the mixture is creamy and well combined.
Time: PT2M
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
Transfer Filling to Crust
Pour the creamy yogurt filling over the cooled crust, smoothing the top with a spatula.
Time: PT2M
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
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
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
Room‑Temperature Cool
Allow the cheesecake to sit uncovered at room temperature for at least two hours to finish setting.
Time: PT2H
Refrigerate
Cover the cheesecake loosely with plastic wrap and refrigerate for a minimum of two hours before serving.
Time: PT2H
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
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Dairy, Eggs, Wheat, Tree nuts
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Graham Crackers: Digestive biscuits, Vanilla wafers
- Instead of Unsalted Butter: Cooking spray, Margarine
- Instead of Greek Strained Yogurt: Labneh, Thick skyr
- Instead of Granulated Sugar: Honey, Maple syrup (adjust quantity)
- Instead of Salt: Kosher salt
- Instead of Lemon Juice: Lemon zest + a splash of water
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Honey: Agave syrup
- Instead of Walnuts: Almonds, Pistachios
- Instead of Fresh Thyme Leaves: Fresh mint
Equipment Needed
- Food Processor
- Mixing Bowl
- Hand Mixer or Stand Mixer
- 25 cm Springform Pan
- Oven
- Thin Blade Knife
- Spatula
- Cooling Rack (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Bring all dairy and eggs to room temperature before mixing.
- Process crust ingredients to a coarse breadcrumb texture.
- Press the crust firmly into the springform pan.
- Add eggs one at a time, fully incorporating each before the next.
- Bake at 230 °C for 10 minutes then lower to 100 °C without opening the door.
- Run a thin blade around the edges to release the cheesecake.
- Cool at room temperature for 2 hours then refrigerate for another 2 hours.
Chef Tips from the Video
- Use a kitchen scale for precise measurements, especially for the crust.
- For extra flavor, toast the graham‑cracker crumbs lightly before mixing with butter.
- A quick dip of the knife in hot water before slicing yields cleaner cuts.
Troubleshooting
Crack on the surface of the cheesecake after baking.
Do not open the oven door during the low‑heat bake and ensure the gradual temperature drop from 230 °C to 100 °C.
Cheesecake is too watery or does not set.
Make sure the yogurt is truly strained; drain any excess whey and verify the eggs are fully incorporated.
Crust is soggy.
Bake the crust for the full 13 minutes and let it cool completely before adding the filling.
Storage
Refrigerator: Cover tightly with plastic wrap; keep for up to 4 days.
Freezer: Freeze slices wrapped in parchment and foil for up to 2 months.
Room temperature: Do not store at room temperature longer than 2 hours.
Make-Ahead Tips
- The crust can be baked a day ahead and stored in an airtight container.
- Cheesecake can be fully assembled and baked, then chilled and served up to 3 days later.
- Freeze individual slices for later use; thaw in the refrigerator before serving.
Frequently Asked Questions
What is the cultural significance and history of Greek Yogurt Cheesecake in Greek cuisine?
Greek Yogurt Cheesecake blends the traditional Greek love for thick strained yogurt (labneh) with the classic New York‑style cheesecake technique, creating a lighter, tangier dessert that reflects modern Greek adaptations of Western desserts.
What are the traditional regional variations of Greek Yogurt Cheesecake in Greece?
In some Greek islands, the cheesecake is flavored with orange blossom water or topped with honey‑soaked figs, while mainland versions often keep the simple honey‑walnut garnish as shown by Akis Petretzikis.
How is Greek Yogurt Cheesecake traditionally served in Greece?
It is typically served chilled, sliced into generous wedges, drizzled with local honey, and sprinkled with chopped walnuts and a few fresh thyme or mint leaves, often accompanied by a glass of sweet dessert wine.
On what occasions is Greek Yogurt Cheesecake traditionally enjoyed in Greek culture?
The cheesecake is popular for family celebrations, holidays such as Easter and Christmas, and as a special dessert for birthdays or name‑day gatherings, where its light texture is appreciated after a heavy feast.
What other Greek dishes pair well with Greek Yogurt Cheesecake?
Pair it with a cup of strong Greek coffee, a glass of ouzo, or a light fruit compote featuring berries or citrus, which balances the richness of the cheesecake.
What makes Greek Yogurt Cheesecake special or unique in Greek cuisine?
It replaces heavy cream cheese with thick Greek strained yogurt, reducing fat while preserving a creamy mouthfeel, showcasing the Greek tradition of using yogurt as a versatile base for both savory and sweet dishes.
What are the most common mistakes to avoid when making Greek Yogurt Cheesecake?
Common errors include using unstrained yogurt (which makes the filling watery), opening the oven during the low‑heat bake, and not allowing the cheesecake to cool fully before refrigerating, all of which can cause cracks or a loose texture.
Why does this Greek Yogurt Cheesecake recipe use a two‑stage baking method instead of a water bath?
The high‑heat start sets the top quickly, while the long low‑heat phase gently firms the interior and prevents cracking, mimicking the effect of a water bath without the extra equipment.
Can I make Greek Yogurt Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake, let it cool, then refrigerate covered for up to four days. For longer storage, wrap slices tightly and freeze; they keep well for two months.
What does the YouTube channel Akis Petretzikis specialize in?
The YouTube channel Akis Petretzikis specializes in modern Greek home cooking, offering approachable recipes that blend traditional flavors with contemporary techniques, often focusing on quick, flavorful meals for everyday cooks.
How does the YouTube channel Akis Petretzikis' approach to Greek cooking differ from other Greek cooking channels?
Akis Petretzikis emphasizes fast, fun, and visually engaging tutorials, using everyday ingredients and clear step‑by‑step instructions, whereas many other Greek channels focus more on traditional, slower‑cooked dishes or elaborate plating.
Last updated: August 24, 2026
