Lemony Greek Yogurt Cheesecake


This recipe came to me via my Facebook news feed. It sounded so fresh and yummy that I tried it right away. Fresh, squeezed lemon juice, quality Greek yogurt (Fage is my favorite) and homegrown mint leaves for garnish makes this recipe a wonderful summer dessert. Of course, I don’t follow norms and tend to have what I want, when I want. I’ll be inclined to have this during the holidays, just for something different.  The photo above is one of my pies I made last year.  I garnished it with mint leaves I grow in my gardens.

Preheat oven to 350 degrees F.


1 graham cracker crust

4 eggs

3/4 cup sugar

1 Tbsp cornstarch

1/4 Tsp salt

1 Tsp vanilla extract

2 cups plain Greek yogurt

The juice of one lemon

1+ Tsp lemon zest from the rind

Make it!

1. Beat eggs together.

2. Beat in sugar, salt, vanilla and yogurt until light and bubbly.

3. Add in lemon juice and zest to incorporate.

4. Pour mixture into pie crust.

5. Place pie in center rack of preheated oven.

6. Bake for about an hour, checking at the 50-minute mark and every few minutes after until the filling is creamy, yet firm on the edges; the center will still be a bit jiggly.

7.  Remove from the oven and cool on a rack; filling sets up as it cools.

8. Once it has cooled to room temperature, place – covered – in the refrigerator for another four hours.

Garnish with mint leaves or top with sweetened berries of your choice. Serve it YOUR WAY and enjoy!

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