Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) brown sugar
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1.5 cups (360g) plain Greek yogurt, room temperature
  • 0.75 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (8g) lemon juice
  • 2 tbsp (16g) cornstarch

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, melted butter, and brown sugar in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
  4. Bake the crust for 8–10 minutes until golden brown and fragrant, then set aside to cool.
  5. In a large bowl, beat the softened cream cheese and sugar until the mixture is smooth and pale.
  6. Gradually fold in the Greek yogurt, vanilla extract, and lemon juice, mixing on low speed until just combined.
  7. Add eggs one at a time, mixing on low until the batter is glossy and no streaks of egg remain.
  8. Sift in the cornstarch and stir gently by hand.
  9. Pour the filling over the cooled crust and smooth the top with a spatula.
  10. Bake for 40–45 minutes until the edges are set but the center maintains a slight jiggle.
  11. Allow the cheesecake to cool and then refrigerate for 6 hours before serving.