This may not be a traditional Greek dessert but two main ingredients, both staples of Greek cuisine, make it Greek enough for me to share. I’m also pretty sure that some of the kitchen innovators reading this recipe may have their own methods to add even more Greek punch, like replacing the cream cheese with a different soft, Greek cheese.

Regardless, I liked the Greek lemon citrus vibes this recipe was giving me and could easily see myself having it under the shade of an olive tree at a seaside Greek taverna. Which is why I thought you’d enjoy it.

Ingredients:

For the Crust:
18 graham crackers, crushed into fine crumbs (about 280 grams)
1 tbsp brown sugar
Pinch of fine salt
9 tablespoons unsalted butter, melted (about 130 grams)

For the Filling:
16 ounces cream cheese, at room temperature
1 cup granulated sugar
3 lemons (finely zested and juiced to yield about (\frac{1}{4}) cup fresh juice)
1 1/2 cups full-fat Greek yogurt
3 large eggs, at room temperature
3 tbsp all-purpose flour
1 tsp vanilla extract

Instructions:

Prep the Oven and Pan: Preheat your oven to 350°F (175°C).

Line a 9-inch springform pan with parchment paper.

Make the Crust:

In a food processor, pulse the graham crackers, brown sugar, and salt until fine. Add the melted butter and pulse until the mixture holds together when pinched.

Press the crumbs firmly into the bottom of the springform pan and bake for 10 minutes. Let cool completely.

Make the Filling: In a large bowl, beat the softened cream cheese, sugar, and lemon zest until smooth and fluffy. Add the yogurt, lemon juice, and vanilla extract, mixing until fully combined.

Add the eggs one at a time, mixing gently after each. Finally, gently mix in the flour until the batter is creamy.

Bake: Pour the filling over the prepared crust and smooth the top. Bake for 50–60 minutes, or until the edges are golden but the center is still slightly soft and jiggles.

Cool: Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking, then refrigerate for at least 4 hours (or overnight) before slicing.

Elevate your lemon yogurt cheesecake.

5-Minute Fresh Lemon Curd
This silky, tart curd adds an extra punch of bright citrus flavor.

3 large egg yolks
1/2 cup granulated sugar
1 tbsp lemon zest
1/3 cup fresh lemon juice
4 tbsp unsalted butter, cubed and chilled
Pinch of fine salt

Whisk: Combine egg yolks, sugar, lemon zest, juice, and salt in a small saucepan off the heat until blended.

Thicken: Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (about 5-6 minutes). Do not let it boil.

Finish: Remove from heat and immediately stir in the cold butter cubes one by one until melted and smooth.

Chill: Pour into a bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until completely cold.

Stabilized Vanilla Whipped Cream
This version uses a touch of yogurt or sour cream so it holds its shape beautifully on the cheesecake without melting.

1 cup heavy whipping cream, very cold
2 tbsp powdered sugar1 tbsp full-fat Greek yogurt (or sour cream)
1 tsp vanilla extract

Prep: Chill your mixing bowl and beaters in the freezer for 10 minutes.

Whip: Combine all ingredients in the chilled bowl.

Finish: Beat on medium-high speed until medium-to-stiff peaks form.

Spread the cooled lemon curd in a smooth layer over the top of the chilled cheesecake.

Pipe or dollop the whipped cream around the edges just before serving.