Greek Yogurt Honey Cheesecake
A lighter baked cheesecake that swaps heavy cream cheese for thick Greek yogurt and cream cheese together, sweetened with honey and scented with lemon. The result is tangy, creamy, and less heavy than a classic New York cheesecake.
Ingredients
- 1 1/2 cups graham crackers, crushed to crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar (for crust)
- 16 oz cream cheese, room temperature
- 2 cups full-fat Greek yogurt
- 1/2 cup honey
- 3 large eggs
- 2 tsp lemon zest, finely grated
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp honey (for drizzling)
Instructions
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1
Preheat oven to 325°F (165°C). In a medium bowl, combine 1 1/2 cups crushed to crumbs graham crackers, 4 tbsp melted unsalted butter, and 2 tbsp granulated sugar (for crust). Press firmly into the bottom of a greased 9-inch springform pan.
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2
Bake the crust for 8 minutes until set. Remove and let cool while you prepare the filling.
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3
In a large bowl, beat 16 oz room temperature cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add 2 cups full-fat Greek yogurt and 1/2 cup honey and beat until combined.
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4
Add 3 large eggs one at a time, beating on low after each addition just until incorporated — do not overmix.
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5
Add 2 tsp finely grated lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract and stir until blended.
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6
Pour the filling over the crust. Place the springform pan in a large roasting pan and add about 1 inch of hot water to the roasting pan to create a water bath.
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7
Bake for 50 to 55 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
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8
Remove from the oven and water bath. Run a knife around the edges, then cool to room temperature. Refrigerate for at least 4 hours or overnight before slicing.
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9
Drizzle each slice with 2 tbsp honey (for drizzling) before serving.