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Greek Yogurt Cheesecake

Prep Time 10 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 10 minutes
A light, tangy cheesecake made with protein-rich Greek yogurt and bright lemon flavor. This refreshing dessert is perfect for spring and summer, and comes together with just a few ingredients.

Equipment

Blender
5-inch (13 cm) springform pan
Mixing tools
Oven

Ingredients
 

  • 1½ cups full-fat vanilla Greek yogurt at room temperature
  • 4 large eggs at room temperature
  • ¼ cup cornstarch
  • 1 medium lemon juiced, about 2 tablespoons or 30 ml
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 325°F (160°C). Grease a 5-inch (13 cm) springform pan or line with parchment paper.
  • In a blender, combine Greek yogurt, eggs, cornstarch, lemon juice, and lemon zest. Blend until smooth and fluffy.
    Blended cheesecake mixture in a blender jug
  • Pour the batter into the prepared pan and gently tap it on the counter to release air bubbles.
  • Bake for 60 minutes, or until the top is golden and the center is just set. The cheesecake will puff up and slightly deflate as it cools.
  • Let cool in the pan at room temperature for 30 minutes. Then refrigerate for at least 2 hours, preferably overnight.
  • Dust with powdered sugar, or serve with fresh fruit or whipped cream.

Notes

Use full-fat Greek yogurt for the creamiest texture.
A smaller springform pan (5-7 inch) helps maintain height and structure.
Lemon adds brightness and balances the richness of the yogurt.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze (well wrapped) for up to 1 month.

Nutrition

Serving: 1slice | Calories: 440kcal | Carbohydrates: 41g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 744mg | Sodium: 289mg | Potassium: 429mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 60mg | Calcium: 143mg | Iron: 4mg