Lighter Cheesecake with Greek Yogurt
Make creamy homemade cheesecake with a water bath method. Classic dessert recipe with graham cracker crust and rich cream cheese filling.
Ingredients
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 32 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup full-fat sour cream, room temperature
- 1/2 cup plain Greek yogurt, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 5 large eggs, room temperature
- Parchment paper for springform pan
- Aluminum foil for water bath wrapping
Instructions
- 1
Preheat your oven to 325°F and position the rack to the middle position; confirm oven temperature with an oven thermometer for accuracy.
- 2
Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and sea salt in a bowl, mixing until the texture resembles damp sand with no dry pockets remaining.
- 3
Press the crumb mixture firmly and evenly across the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even layer.
- 4
Bake the crust for 8-10 minutes until it turns light golden and becomes fragrant, then remove and cool while preparing the filling.
- 5
Wrap the exterior of the springform pan tightly with aluminum foil, extending the wrap up the sides to prevent water from seeping in during the water bath.
- 6
Beat the softened cream cheese on medium-low speed for 2-3 minutes until it becomes smooth and creamy, scraping the bowl frequently to eliminate lumps.
- 7
Add 1 cup sugar gradually while continuing to beat on low speed for another 2 minutes until the mixture is light and fluffy.
- 8
Whisk together sour cream, Greek yogurt, flour, vanilla extract, and lemon juice in a separate bowl until completely combined.
- 9
Add the sour cream mixture to the cream cheese base and fold gently using a spatula with just 8-10 strokes until barely combined; do not overmix.
- 10
Add eggs one at a time, folding gently after each addition with just 2-3 strokes until each egg disappears into the batter; overmixing at this stage causes cracks.
- 11
Pour the filling into the cooled crust and smooth the top with an offset spatula.
- 12
Position the springform pan inside a larger roasting pan, then add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
- 13
Bake the cheesecake for 55-65 minutes until the edges are set but the center jiggles slightly when you gently tap the pan—the filling should not be completely firm.
- 14
Turn off the oven and crack the door open about 3 inches, allowing the cheesecake to cool gradually inside for 1 hour without sudden temperature shock.
- 15
Remove the cheesecake from the oven and run a thin offset spatula around the inner edges of the pan, loosening it from the sides to allow even cooling and prevent cracking.
- 16
Cool the cheesecake to room temperature on a wire rack for at least 2 hours, then refrigerate for a minimum of 4 hours, preferably overnight, before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | cornstarch | Cornstarch provides the same binding function with a lower glycemic impact and contributes to a silkier texture |
| plain Greek yogurt | cashew cream (soaked cashews blended with water) | Plant-based alternative that reduces dairy content while maintaining creaminess and adding beneficial fats; supports better gut health for some individuals |
| granulated sugar (all portions) | erythritol or monk fruit sweetener blend | Non-caloric natural sweeteners eliminate blood sugar spikes and reduce inflammation markers associated with refined sugar consumption |
| graham cracker crust | almond flour crust with dates and walnuts | Provides complex carbohydrates, fiber, and omega-3 fatty acids while reducing refined grain intake and supporting gut health |
| full-fat sour cream | non-fat Greek yogurt mixed with 1 tablespoon lemon juice | Maintains tang and creaminess while reducing saturated fat content by 70% and increasing protein density |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 365 |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Cholesterol | 78mg |
| Sodium | 298mg |
| Carbohydrates | 28g |
| Fiber | 3g |
| Sugar | 15g |
| Protein | 12g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 365 | 285 | 245 |
| Protein | 12g | 9g | 10g |
| Carbs | 28g | 12g | 22g |
| Fat | 22g | 22g | 11g |
| Fiber | 3g | 5g | 2.5g |
| Sugar | 15g | - | 12g |
| Health Scores | |||
| Gut Health | 5/10 | 9/10 | 8/10 |
| Anti-Inflammatory | 4/10 | 9/10 | 8/10 |
| Blood Sugar | 4/10 | 9/10 | 9/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
