Ingredients
Method
- Preheat the oven to 350º F. Line the bottom of a springform pan with foil, folding it up at least 3 inches to prevent water from seeping into the pan.
- Process the graham crackers into fine crumbs using a food processor.
- Add the melted butter to the graham cracker crumbs and pulse a few times to combine.
- Press the graham cracker mixture firmly into the bottom of the springform pan to form the crust.
- To make the cheesecake filling, add the softened cream cheese to a food processor and process until smooth and creamy. Stop to scrape down the sides of the bowl as needed.
- Add the Greek yogurt, maple syrup, lemon juice, vanilla extract, optional lemon extract, and lemon zest to the food processor. Process until everything is well blended, being careful not to overmix.
- Add the eggs one at a time, pulsing briefly to incorporate each egg before adding the next. Be careful not to overmix and trap air.
- Pour the cheesecake mixture into the prepared crust in the springform pan.
- Pour 2-3 inches of boiling water into a roasting pan. Place the springform pan with the cheesecake batter into the water, making sure the water does not touch the cheesecake.
- Bake for 55-70 minutes, until the center is set but slightly wobbly. The cheesecake should not jiggle.
- Once the cheesecake has finished baking, turn off the oven and allow it to sit in the oven for 1 minute. Then, crack the oven door and let the cheesecake cool for another hour.
- Allow the cheesecake to cool to room temperature before refrigerating it for at least 4 hours.
Nutrition
Notes
A light and creamy dessert perfect for spring. This cheesecake uses Greek yogurt for extra creaminess and a lower sugar content, making it a healthier twist on a classic treat.