Greek Yogurt Cheesecake Recipe: Silky

Instructions:

1. Combine graham crumbs, melted butter, brown sugar, and salt in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of the 9-inch springform pan using the back of a spoon.
3. Bake crust at 325°F (160°C) for 10 minutes until toasted and nutty. Set aside to cool.
4. Beat the softened cream cheese and sweetener on medium speed until completely smooth and free of lumps.
5. Fold in the Greek yogurt, lemon juice, and vanilla extract. Mix on low until just combined—do not overbeat.
6. Add eggs one at a time, mixing on the lowest setting until incorporated. Stir in the cornstarch by hand to avoid adding excess air.
7. Wrap the outside of the springform pan in double layers of heavy-duty aluminum foil to prevent water leakage.
8. Pour the batter over the cooled crust and place the pan inside a large roasting pan.
9. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan to create a water bath.
10. Bake at 325°F (160°C) for 45 minutes. The edges should be set, and the center should still have a slight, uniform jiggle.
11. Turn the oven off, crack the door open, and let the cheesecake sit in the cooling oven for 30 minutes to prevent a sudden temperature drop.
12. After cooling, remove from water bath, unwrap foil, and chill in the refrigerator for at least 6 hours (recommended) before serving.
13. Common fix: If the top cracks, fill the fissure with a dollop of extra Greek yogurt mixed with a drop of honey (optional) for presentation.