This Cracked, Golden Greek Yogurt Cheesecake Is Easier—and Better
This Cracked, Golden Greek Yogurt Cheesecake Is Easier—and Better is a medium Greek recipe that serves 8. 540 calories per serving. Recipe by THE FOOD-DEE on YouTube.
Prep: 39 min | Cook: 1 hr 57 min | Total: 2 hrs 56 min
Cost: $16.00 total, $2.00 per serving
Ingredients
- 1300 g Full-Fat Greek Yogurt (plain, whole‑milk Greek yogurt; will be strained to about 1000 g)
- 200 g Graham Cracker Crumbs (about 1½ cups; crush crackers finely)
- 30 g Walnuts (chopped; toasted optional for extra flavor)
- 75 g Unsalted Butter (melted; roughly 7 Tbsp)
- 200 g Granulated Sugar (for the filling; can substitute with a sugar‑free sweetener)
- 1 lemon (zest) Lemon Zest (finely grated)
- 2 Tbsp Lemon Juice (freshly squeezed from half a lemon)
- 2 Tbsp Cornstarch (1 Tbsp for filling, 1 Tbsp for sauce)
- 3 Tbsp Vanilla Paste (2 Tbsp for filling, 1 Tbsp for sauce)
- 2 pinches Salt (fine sea salt; one pinch for filling, one for sauce)
- 5 Eggs (large, room temperature)
- 2 Egg Yolks (large, room temperature)
- 300 g Cherries (pitted; fresh or frozen)
- 60 g Sugar (for sauce) (1/4 cup; can use sugar substitute)
- 60 ml Water (for cornstarch slurry (¼ cup))
Instructions
Strain the Greek Yogurt
Line a fine‑mesh sieve with cheesecloth, set it over a large bowl, pour in the 1300 g of Greek yogurt and refrigerate for at least 2 hours until about 1000 g of thick yogurt remains.
Time: PT10M
Prepare the Crust
In a mixing bowl combine 200 g graham‑cracker crumbs, 30 g chopped walnuts and 75 g melted unsalted butter. Mix until the mixture resembles wet sand.
Time: PT5M
Bake the Crust
Preheat the oven to 350°F. Bake the crust for 10 minutes until it is set and lightly golden.
Time: PT10M
Temperature: 350°F
Make the Filling
Using the stand mixer on low, add the strained yogurt, then gradually add 200 g sugar while mixing. Add lemon zest, lemon juice, 1 Tbsp cornstarch, 2 Tbsp vanilla paste, and a pinch of salt; mix until smooth. Crack in five eggs one at a time, followed by two egg yolks, keeping the mixer on low to avoid incorporating too much air.
Time: PT10M
Assemble the Cheesecake
Pour the filling over the baked crust, spreading gently. Tap the pan on the counter to release any large air bubbles.
Time: PT2M
High‑Heat Bake
Increase oven temperature to 440°F (225°C) and bake the cheesecake for 10 minutes. The top will turn dark and may crack—that’s desired.
Time: PT10M
Temperature: 440°F
Low‑Heat Bake
Reduce oven temperature to 200°F (100°C) and continue baking for 1 hour 30 minutes. The edges should be set while the center retains a slight wobble.
Time: PT1H30M
Temperature: 200°F
Cool at Room Temperature
Remove the cheesecake from the oven, run a thin knife around the edge to release it, and let it sit on a cooling rack for 2 hours.
Time: PT2H
Chill in the Refrigerator
After room‑temperature cooling, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to set completely.
Time: PT4H
Prepare the Cherry Sauce
In a small saucepan combine 300 g pitted cherries, 60 g sugar, 1 Tbsp lemon juice, 1 Tbsp vanilla paste and a pinch of salt. Simmer over medium heat 5‑7 minutes until cherries soften. In a separate cup whisk 1 Tbsp cornstarch with ¼ cup water, stir into the pan and cook 2 minutes until thickened.
Time: PT7M
Finish and Serve
Remove the springform ring, slice the cheesecake with a clean sharp knife (wipe between cuts), and drizzle generous spoonfuls of the chilled cherry sauce over each slice.
Time: PT5M
Nutrition Facts
- Calories
- 540
- Protein
- 21 g
- Carbohydrates
- 50 g
- Fat
- 16 g
- Fiber
- 1.5 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Dairy, Eggs, Tree nuts, Gluten
Ingredient Substitutions
- Instead of Full-Fat Greek Yogurt: Strained Greek yogurt, Labneh
- Instead of Graham Cracker Crumbs: Digestive biscuits, Vanilla wafers
- Instead of Walnuts: Pecans, Almonds
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Granulated Sugar: Erythritol, Stevia blend
- Instead of Lemon Zest: Lemon extract (½ tsp)
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Cornstarch: Arrowroot powder, Tapioca starch
- Instead of Vanilla Paste: Vanilla extract (1 tsp per Tbsp)
- Instead of Cherries: Frozen mixed berries
- Instead of Sugar (for sauce): Erythritol, Stevia blend
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Fine Mesh Sieve
- Cheesecloth
- 9‑Inch Springform Pan
- Parchment Paper
- Small Saucepan
- Measuring Cups and Spoons
- Rubber Spatula
- Knife
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Straining the Greek yogurt to the correct thickness
- Mixing the filling without over‑whipping to avoid excess air
- High‑heat initial bake to create the characteristic cracked, caramelized top
- Low‑heat bake to set edges while keeping the center slightly wobbly
- Cooling the cheesecake slowly before refrigeration to prevent cracks
Chef Tips from the Video
- Use a kitchen scale for precise measurements; it improves texture consistency.
- Toast the walnuts lightly before chopping for deeper flavor.
- For extra tang, add a splash of Greek yogurt to the cherry sauce after it cools.
Troubleshooting
Cheesecake is too watery and doesn’t set.
Make sure the yogurt is well‑strained; add a little more cornstarch (½ tsp) to the filling and bake an extra 10 minutes at low heat.
Crust is soggy.
Bake the crust for the full 10 minutes and let it cool completely before adding the filling. A fully set crust creates a barrier.
Top cracks excessively and looks burnt.
Reduce the initial high‑heat bake to 425°F or shorten it to 8 minutes; the crack is normal, but over‑browning can be avoided.
Cherry sauce is too thin.
Simmer a bit longer or add an additional teaspoon of cornstarch slurry.
Storage
Refrigerator: Store sealed in an airtight container for up to 5 days.
Freezer: Freeze individual slices wrapped tightly for up to 2 months; thaw in refrigerator before serving.
Room temperature: Do not keep at room temperature longer than 2 hours.
Make-Ahead Tips
- The crust can be baked a day ahead and kept at room temperature in an airtight container.
- Cheesecake freezes well; wrap tightly in plastic wrap and foil before freezing.
- Cherry sauce can be made up to 3 days in advance and stored refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Greek yogurt cheesecake in Greek cuisine?
Greek yogurt cheesecake is a modern twist on traditional Greek desserts that often feature thick strained yogurt (like Greek yogurt or labneh). While not a historic Greek dish, it reflects Greece’s love for tangy dairy and simple, rustic sweets that highlight local ingredients.
What are the traditional regional variations of yogurt‑based cheesecakes in Greek cuisine?
In the islands, a similar dessert called "Kalitsounia" uses honey‑sweetened yogurt and phyllo, while mainland versions may incorporate orange blossom water or cinnamon. The rustic version here swaps phyllo for a graham‑cracker crust and adds a bright cherry topping.
How is a rustic Greek yogurt cheesecake traditionally served in Greece?
It is typically served chilled, sliced into generous wedges, and sometimes drizzled with honey or a fruit compote. The cherry sauce in this recipe mirrors the Greek tradition of pairing yogurt desserts with tart fruit preserves.
What occasions or celebrations is Greek yogurt cheesecake traditionally associated with in Greek culture?
Yogurt‑based desserts are common at family gatherings, religious holidays like Easter, and summer celebrations when fresh fruit is abundant. The cheesecake’s light texture makes it a popular finish to festive meals.
What makes this rustic Greek yogurt cheesecake special or unique in Greek‑American cuisine?
The recipe eliminates the heavy cream cheese and water‑bath technique, using thick Greek yogurt for a lighter, tangier filling. The high‑heat start creates a caramelized, cracked top that adds visual drama while keeping the interior airy.
What are the authentic traditional ingredients for Greek yogurt cheesecake versus acceptable substitutes?
Authentic ingredients include full‑fat Greek yogurt, honey or sugar, and a simple crust of crushed biscuits. Acceptable substitutes are strained Greek yogurt (if you can’t find the full‑fat version), maple syrup for sugar, and gluten‑free crackers for a gluten‑free crust.
What other Greek dishes pair well with this rustic Greek yogurt cheesecake?
Serve it after a savory Greek mezze spread, alongside dishes like spanakopita, grilled lamb, or a fresh Greek salad. The tangy cheesecake balances rich, herb‑laden mains and provides a refreshing finish.
What are the most common mistakes to avoid when making rustic Greek yogurt cheesecake?
Common errors include using un‑strained yogurt (which makes the filling watery), over‑whipping the batter (introducing too much air), and baking at too low a temperature for the initial 10‑minute high‑heat stage, which prevents the signature cracked top.
Why does this rustic Greek yogurt cheesecake recipe use a high‑heat start instead of a traditional water bath?
The high‑heat start quickly caramelizes the natural sugars in the yogurt, creating a golden, cracked surface and a firmer outer layer. A water bath would keep the temperature gentle, resulting in a smoother but less dramatic top.
Can I make the rustic Greek yogurt cheesecake ahead of time and how should I store it?
Yes. After the cheesecake has cooled and been refrigerated for at least 4 hours, it can be kept sealed in the fridge for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months.
What does the YouTube channel THE FOOD-DEE specialize in?
The YouTube channel THE FOOD-DEE focuses on approachable, home‑cooked recipes that blend classic techniques with modern twists, often highlighting comfort foods, quick meals, and creative dessert variations.
How does the YouTube channel THE FOOD-DEE's approach to Greek‑inspired desserts differ from other cooking channels?
THE FOOD-DEE emphasizes simplicity and minimal equipment, avoiding complex methods like water baths. The channel often substitutes hard‑to‑find ingredients with everyday grocery items while preserving authentic flavors, making Greek‑inspired desserts accessible to a broad audience.
Last updated: August 24, 2026
