Silky Greek Yogurt New York Cheesecake

There’s nothing quite like a classic New York Cheesecake, but imagine elevating that rich, creamy decadence with a delightful tang from Greek yogurt and a vibrant, sweet-tart berry sauce. This isn’t just any cheesecake recipe; it’s a labor of love inspired by a truly unforgettable dessert experience. Months ago, while celebrating birthdays with dear friends like Kristy from Sweet Treats and More and Alyssa from The Recipe Critic, I encountered a Greek yogurt cheesecake that left an indelible impression. Its exquisite flavor and silken texture immediately ignited a passion to recreate that magic in my own kitchen.

After numerous attempts and careful adjustments, I am thrilled to share what I believe is the ultimate Greek Yogurt New York Cheesecake recipe. This creation perfectly balances the iconic richness of a traditional New York cheesecake with the refreshing zest of Greek yogurt, resulting in a lighter yet equally satisfying dessert. But why stop there? This cheesecake is magnificently complemented by an irresistible brown sugar berry sauce, adding another layer of complex flavor and visual appeal that makes it truly special. This isn’t just a dessert; it’s a celebration in itself, perfect for any special occasion or simply to treat yourself. And speaking of celebrations, I’m delighted to share this recipe with you today, alongside some amazing culinary talents, including Something Swanky, Centercut Cook, Favorite Family Recipes, Sweet Treats and More, Rachel Cooks, A Southern Fairytale, The Girl Who Ate Everything, Cooking For Keeps, A Spoonful of Flavor, and Lauren’s Latest!

This Greek Yogurt New York Cheesecake is truly a showstopper, a dessert that could easily captivate your attention all day. Its allure lies not only in its exquisite flavor but also in its wonderfully creamy texture and thoughtful design. I confess, I took this recipe to a new level, particularly with the graham cracker crust. While a single layer of crust is perfectly acceptable, I couldn’t resist creating a double-decker crust. This extra layer provides an unparalleled textural contrast and an even more satisfying foundation for the silky-smooth filling. You are welcome to stick with a single crust, but trust me, you won’t regret indulging in the doubled delight!

Beyond its impressive height, the graham cracker crust boasts a subtle hint of lemon zest. While not overtly lemony, this delicate addition brightens the crust’s flavor, making it taste incredibly fresh and inviting. It’s a small detail that makes a big difference, enhancing the overall flavor profile of the cheesecake without overpowering it. The real star, however, might just be the sauce. Crafted from ripe, juicy raspberries and rich brown sugar, cooked down to perfection, this sauce is a marvel of both beauty and taste. While regular sugar could be used, the brown sugar imparts a deeper, more complex sweetness with caramel notes that elevate the berries to new heights. A good berry sauce is a cornerstone of any great cheesecake, and this one is exceptional.

And let’s talk about the filling – oh, my goodness! The secret to its unparalleled creaminess lies in the choice of yogurt. I wholeheartedly recommend Tillamook Greek Yogurt, specifically their plain 2% variety. Its naturally thick and rich consistency makes it an ideal ingredient for achieving that signature New York cheesecake texture while adding a distinct, pleasant tang that sets this recipe apart. If you’re a fan of no-bake desserts, you might also enjoy these no-bake cheesecakes with raspberry sauce, which also utilize the wonderful qualities of Greek yogurt. This recipe offers a baked alternative that is equally awesome, providing you with two fantastic options for your dessert cravings!

This Greek Yogurt New York Cheesecake is more than just a dessert; it’s a versatile treat perfect for any season. Its bright and fresh flavors make it an ideal choice for spring gatherings, Easter dinner dessert, or even a delightful summer picnic. The combination of the tangy cheesecake and the sweet berry sauce is universally appealing and sure to impress your guests. I’ve already convinced myself to make another one this weekend! So, if you’re looking for a dessert that embodies both classic elegance and refreshing innovation, this cheesecake is your answer. Prepare to be delighted!

What Is the Difference Between Greek Yogurt and Regular Yogurt?

Greek yogurt undergoes a meticulous straining process, typically three times, which removes most of its liquid whey. This extensive straining results in a product with a much thicker, creamier texture and a more concentrated, sometimes tangier, flavor compared to regular yogurt. Regular yogurt, on the other hand, is less strained, retaining more liquid and offering a thinner consistency and a milder taste.

Is Greek Yogurt Healthier than Regular Yogurt?

When comparing the nutritional benefits, Greek yogurt generally boasts less sugar and significantly more protein per serving than regular yogurt, making it a favorite for those seeking higher protein intake. However, regular yogurt often contains nearly twice the amount of bone-strengthening calcium. The “healthier” choice ultimately depends on your specific dietary needs and goals.

How Long Will Cheesecake Keep?

Properly stored, a baked cheesecake, including this Greek Yogurt New York Cheesecake, will remain fresh and delicious for up to 5 days when kept refrigerated. Ensure it is tightly covered to prevent it from absorbing other odors and to maintain its delightful texture.

Mastering the Perfect Greek Yogurt New York Cheesecake

Baking a show-stopping cheesecake doesn’t have to be intimidating. This recipe guides you through each step, ensuring a smooth, creamy, and crack-free dessert every time. The key is in the meticulous preparation, from softening the cream cheese to slowly incorporating the eggs. The Greek yogurt not only contributes to a uniquely tangy flavor but also helps achieve that signature New York-style density with a lighter feel. Paired with our vibrant brown sugar berry sauce, this cheesecake is truly a masterpiece.

3.58 from 14 votes

Greek Yogurt New York Cheesecake Recipe

By
Sweet Basil

Prep

1 hour
hr

Cook

1 hour
hr
30 minutes
mins

Total

2 hours
hrs
30 minutes
mins

Servings

12
servings

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Ingredients

For the Cheesecake

• 16 Ounces Cream Cheese, 2 bricks, softened
• 1 1/3 Cups Sugar
• Pinch Salt
• 2 Cups Greek Yogurt, Plain, 2%- we use Tillamook
• 1 1/2 teaspoons Vanilla Extract
• 1 1/2 teaspoons Lemon Juice
• 6 Large Eggs, plus 2 large egg yolks
• 1 Tablespoon Butter, melted for the pan

For the Graham Cracker Crust

• 16 Graham Crackers, crushed fine in a food processor
• 1/3 Cup Sugar
• Pinch Salt
• 1 Lemon, zested
• 6 Tablespoons Butter, melted

For the Raspberry Sauce

• 2 Cups Raspberries
• 1/3 Cup Brown Sugar
• 1 teaspoon Unflavored Gelatin
• 1 Tablespoon Water

US Customary –
Metric

Instructions

For the Crust

• Preheat your oven to 325°F (160°C).
• Cut the cream cheese into small cubes and allow it to soften at room temperature while you prepare the crust ingredients.
  16 Ounces Cream Cheese
• In a food processor, combine the graham crackers, sugar, a pinch of salt, and the fresh lemon zest. Process until the mixture is finely blended and resembles coarse crumbs.
  1 Lemon, 16 Graham Crackers, 1/3 Cup Sugar, Pinch Salt
• Stir the melted butter into the graham cracker mixture until well combined. Firmly press this mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
  6 Tablespoons Butter
• Bake the crust for 12-13 minutes until lightly golden. Remove from the oven and allow it to cool completely on a wire rack while you prepare the filling.

For the Cheesecake Filling

• Increase the oven temperature to 500°F (260°C).
• In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Beat on low speed for 1-2 minutes until it’s smooth and creamy, with no lumps.
• Add the sugar and a pinch of salt to the cream cheese. Beat again on low speed, making sure to scrape down the sides of the bowl frequently to ensure everything is well combined.
  1 1/3 Cups Sugar, Pinch Salt
• Gently mix in the Greek yogurt, vanilla extract, and lemon juice until just combined. Overmixing at this stage can incorporate too much air.
  2 Cups Greek Yogurt, 1 1/2 teaspoons Vanilla Extract, 1 1/2 teaspoons Lemon Juice
• Scrape down the sides of the bowl again. Add the egg yolks and beat on low until fully incorporated. Scrape down the sides once more.
  6 Large Eggs
• Next, add the whole eggs, two at a time, mixing on low speed continuously until each addition is just combined. Avoid overmixing.
• Once all eggs have been added, mix for an additional 1 minute to ensure a uniform batter.
• Using a pastry brush, carefully brush the inside walls of the springform pan with melted butter, being cautious not to disturb the baked crust. This helps prevent the cheesecake from sticking and cracking.
  1 Tablespoon Butter
• Pour the cheesecake filling into the prepared springform pan. Bake at 500°F (260°C) for precisely 10 minutes. It’s crucial not to open the oven door during this time.
• After 10 minutes, without opening the oven door, reduce the oven temperature to 200°F (95°C). Continue to bake for approximately 1 1/2 hours, or until the internal temperature of the cheesecake reaches 150°F (65°C) when measured with an instant-read thermometer.
• Once baked, remove the cheesecake from the oven and let it cool on a wire rack (not directly on the stovetop) for 5 minutes. Then, gently run a thin paring knife around the edges of the cheesecake to prevent it from sticking as it cools and contracts.
• Allow the cheesecake to cool for an additional 2 1/2 hours at room temperature. After this, wrap it tightly in plastic wrap and refrigerate for at least 3 hours, or ideally, up to 3 days, for the best texture and flavor development.
• To unmold the cheesecake cleanly, a trick from America’s Test Kitchen is to wrap the springform pan with a hot, damp dish towel for about a minute before releasing the sides. This slightly warms the edges, making removal easier.
• Serve this exquisite cheesecake with the prepared red berry sauce.

For the Berry Sauce

• In a saucepan, combine the raspberries and brown sugar. Cook over medium-low heat, gently smashing the berries occasionally with the back of a spoon to release their juices.
  2 Cups Raspberries, 1/3 Cup Brown Sugar
• Continue cooking for about 6-8 minutes, allowing the sauce to thicken slightly. Remove the saucepan from the heat. Place a fine-mesh strainer over a bowl and pour the berry mixture into it. Press the mixture with a rubber spatula to strain out all the seeds, leaving a smooth, vibrant sauce.
• Return the strained berry sauce to the saucepan.
• In a small bowl, sprinkle the unflavored gelatin over the water and let it sit for 3 minutes to bloom.
  1 teaspoon Unflavored Gelatin, 1 Tablespoon Water
• Stir the bloomed gelatin into the warm berry sauce until completely dissolved. Allow the sauce to cool and set for at least 2 hours.
• Before serving, whisk the berry sauce until smooth, then generously pour it over slices of the Greek Yogurt New York Cheesecake.

Nutrition

Serving: 1g,
Calories: 465kcal,
Carbohydrates: 54g,
Protein: 10g,
Fat: 24g,
Saturated Fat: 13g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 7g,
Trans Fat: 1g,
Cholesterol: 139mg,
Sodium: 340mg,
Potassium: 203mg,
Fiber: 2g,
Sugar: 42g,
Vitamin A: 837IU,
Vitamin C: 6mg,
Calcium: 113mg,
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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