Prep 45 mins
Cook 2 hrs 20 mins
Whoever came up with this recipe is a genius. This cheesecake is dense, rich, and just so delicious. I actually make the lower fat version, and it was simply amazing. I can't imagine how rich the full-fat version is. Use whatever crust you prefer, the one i put out it just a suggestion. Make sure that your eggs and cream cheese are at room temperature before starting, and that you have drained the yogurt. It is key! It make look like loads of steps, but really the description is just very detailed so don't be intimidated! This MUST be chilled overnight.
- 1 1⁄4 cups graham cracker crumbs
- 1 1⁄2 tablespoons honey
- 1 1⁄2 tablespoons melted butter
- 4 (8 ounce) packages light cream cheese or 4 (8 ounce) packages cream cheese, softened
- 4 eggs, room temperature
- 1⁄3 cup fat free Greek yogurt (drained for several hours in a coffee filter, or in paper towel covering a strainer)
- 1 1⁄4 cups sugar
- 1 tablespoon vanilla
- 1 small lemon, finely zested
- Crust: Process ingredients in food processor until smooth.
- Remove the bottom of a 9 inch spring form pan. Line it with a large piece of tin foil, folding the edges under so that they do not interfere. Replace the bottom of the spring form pan into the hoop and lock into place.
- Carefully uncurl the tin foil from the bottom and bring it up around the edges of ring, crumpling at the top to create a water tight seal.
- Spray the tinfoil-lined pan with cooking spray, and dust with sugar. This will prevent the cheesecake from sticking.
- Press crust into the tinfoil-lined greased pan and bake at 350 for 8-10 minutes or until edges feel firm and dry.
- Set aside until cool.
- Cheesecake: Pre-heat oven to 500 degrees.
- Set oven to middle rack and slide into it a large roasting pan. Fill the bottom of the pan with boiling water and allow to heat with the oven to create a little steam.
- Boil additional water.
- Evenly distribute the cream cheese in the food processor and process. Slowly add sugar and process until smooth.
- Add eggs one at a time, scrapping down the sides between each addition if necessary.
- Hand mix in the strained greek yogurt, vanilla, and lemon zest, then pulse until combined.
- Pour the batter into the cooled prepared crust, and shake and tap the pan to get out any air bubbles.
- Place into the middle of the roasting pan and add enough additional boiling water to come up a little more than half way up the sides. Bake at 500 degrees for 12 minutes.
- Open the oven door and reduce the temperature to 200 degrees. Keep the oven door open for a few minutes until it cools slightly.
- Close the oven door and bake without opening for 1 hour.
- The cheesecake will look done at this point and be jiggly in the center. To prevent cracks, run a thin knife between the edge of the cheesecake and the pan. Close the door and bake for another hour to 75 minutes or until the whole cheesecake moves in a slightly rubbery way when gently shaken.
- Bring the temperature up to 350 and bake until the top is golden and puffed (didn't actually happen for me, I just did it for a few minutes).
- Remove to a wire rack and cool, tearing away the tinfoil to allow heat to escape.
- Chill in the refrigerator over night. DO NOT be tempted to cut into it right away.