Ingredients:
For the Crust:
- 1 cup graham cracker crumbs (about 9 sheets)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar (optional)
For the Filling:
- 3 (8 oz) packages reduced-fat cream cheese, softened
- 1 cup non-fat Greek yogurt
- 1 cup granulated sugar or a sugar substitute
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Crust:
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Press the mixture into the bottom of a 9-inch springform pan, creating an even crust. You can use the back of a spoon to press it down.
- Bake the Crust:
- Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, sugar, eggs, vanilla extract, and lemon zest (if using). Beat until well combined and smooth.
- Pour into the Crust:
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake the Cheesecake:
- Bake in the preheated oven for approximately 45-50 minutes or until the center is set, and the edges are lightly browned. The center may still be a little jiggly.
- Cool and Chill:
- Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or preferably overnight to allow it to set.
- Serve:
- Once chilled, run a knife around the edge of the pan before releasing the sides of the springform pan. Slice and serve.
