Greek Yogurt Cheesecake

Posted by at 5 March, at 10 : 42 AM Print

Greek yogurt cheesecake by Greek chef Akis Petretzikis. For more delicious Greek recipes for main dishes, or desserts please visit the author’s website or browse our Greek Recipes section for more ideas!



For the crust:

  • 250 g graham crackers (or any type of digestive cookies)
  • 100 g melted butter


For the filling:

  • 1200 g Greek strained yogurt
  • 300 g granulated sugar
  • pinch of salt
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons vanilla extract or 3 packets vanilla powder
  • 6 eggs and 2 egg yolks
  • 1 tsp. melted butter for brushing pan
  • honey, chopped walnuts and thyme leaves, to serve




Preheat oven to 160* (320*F) Fan.

In a food processor, beat the butter and graham crackers.

Brush some melted butter on the bottom and sides of a 28 cm spring form pan, so that the cheesecake won’t stick. Spread the cookie mixture on to the bottom of the pan and bake for 13-15 minutes.

Remove from oven and allow to cool completely.



Preheat the oven to 230* C (440*F) Fan.

It is very important that the yogurt is at room temperature when you begin. Put the yogurt in a mixer. Beat with the wire attachment for 2 minutes, until it becomes light, fluffy and creamy.

Add half of the sugar and beat for 1 minute on medium speed. Scrape down the sides of the bowl with a spatula, so that all the yogurt is mixed in. Add the remaining sugar, salt, lemon juice and vanilla. Add the 2 yolks, Beat on low, until all the ingredients become fully incorporated. Scrape down the sides of the bowl, again. Add the eggs, one at a time, waiting for each addition to be completely incorporated in the mixture before adding the next. Once it has all been combined, transfer to the pan.

Bake for 10 minutes, making sure not to open the oven door while baking. Once 10 minutes have gone by, turn the heat down to 100* (200*F) Fan. Bake for 1 ½ hours.

Remove from oven and allow to cool for 5-10 minutes. Using a knife with a very thin blade and carefully run it along the sides of the pan.

Do not remove from pan. Let it cool completely (2 hours). Put it in the refrigerator. Just before serving, top with some honey, chopped walnuts and thyme leaves!





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