A baked cheesecake that combines cream cheese and plain yogurt for a lighter, softer result, with a fresh tangy touch that keeps it from feeling too rich even if you eat a lot. The texture is creamy and melts in your mouth, with a soft vanilla aroma and a crisp, savory cookie crust. Perfect as a go-to dessert for entertaining guests or treating yourself over the weekend.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie or graham crackers
- 100 grams butter, melted
- 250 grams cream cheese, room temperature
- 200 grams thick plain yogurt
- 100 grams granulated sugar
- 2 eggs
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp grated lemon zest (optional)
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Crush the crackers into fine crumbs—use a food processor, or put them in a plastic bag and roll over them with a rolling pin. Mix with the melted butter until evenly combined and it has a texture like wet sand.
- 2 Pour the cracker mixture into the bottom of a 18-20 cm (7-8 inch) springform pan lined with parchment paper. Press down firmly and evenly using the back of a spoon or a glass. Chill in the fridge while you prepare the next steps.
- 3 Preheat the oven to 160°C (320°F). Prepare a pan of hot water for the water bath technique so the cheesecake bakes evenly and doesn't crack.
- 4 Beat the cream cheese with a mixer on low speed until smooth and free of lumps, about 2 minutes. Add the granulated sugar and salt, then beat again until well combined.
- 5 Add the plain yogurt and mix on low speed until fully incorporated and smooth.
- 6 Add the eggs one at a time, beating briefly after each addition—just enough to combine, not more, so the cheesecake doesn't puff up too much and then collapse.
- 7 Add the cornstarch, vanilla extract, lemon juice, and grated lemon zest. Stir with a spatula until the batter is smooth and silky.
- 8 Pour the cream cheese batter over the cooled cookie crust. Smooth the surface with a spatula.
- 9 Wrap the outside of the pan with a double layer of aluminum foil so water can't seep in, then place it inside a larger pan filled with hot water about 2-3 cm (about 1 inch) deep (water bath).
- 10 Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
- 11 Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour so it doesn't crack from a sudden change in temperature.
- 12 Remove from the oven, let cool to room temperature, then chill in the fridge for at least 4 hours or overnight before slicing and serving.
💡 Tips
• Make sure the cream cheese and yogurt are at room temperature before mixing so the batter blends smoothly without lumps.
• Don't overbeat the batter after adding the eggs, since too much air can cause the cheesecake to crack while baking.
• The water bath technique really helps keep the cheesecake moist and prevents the surface from cracking—don't skip it even though it's a bit of a hassle.
• The cheesecake tastes better and sets perfectly if chilled overnight, so try to make it a day before serving.
📊 Nutrition Facts / serving
310
Calories (kcal)
6 g
Protein
21 g
Fat
25 g
Carbs
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