Light Greek Yogurt Cream Cheese Cheesecake

Step 1

Preheat oven to 325 degree F and thoroughly grease a 9 inch cheesecake pan (be sure to grease the bottom and sides). Set aside.

Step 2

In a large bowl, mix together wafer crumbs, brown sugar, zest, and melted butter until well combined.

Step 3

Pour into prepared pan and press down gently, but firmly until the crust is evenly distributed on the bottom of the pan.

Step 4

Bake in preheated oven for 6 - 8 minutes, or until lightly golden.

Step 5

Set aside to cool.

Step 6

Place whipped cream cheese in the bowl of a stand mixer and beat for 2 minutes.

Step 7

Slowly beat in eggs, one at a time.

Step 8

Beat in sugar. You may need to scrape down the sides and bottom of the bowl.

Step 9

Beat in greek yogurt, lemon zest, vanilla extract, lemon juice, salt, and cornstarch.

Step 10

Pour onto pre baked crust.

Step 11

Bake in preheated oven for 40-50 minutes. After 40-50 minutes, the middle will still be “jiggly”. 2 - 3 inches from the middle should be jiggly. It will continue to set as it cools.

Step 12

Remove from the oven and let cool at room temperature for at least 30 minutes.

Step 13

Loosely cover with foil (you may get a little condensation) and let cool in the refrigerator for at least 4 hours.

Step 14

Serve and enjoy!