Greek Yogurt Cheesecake with Lemon Honey

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Combine 180g graham cracker crumbs, 55g melted unsalted butter, and 42g honey in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the pan to create a uniform layer.
4. Bake the crust for 8–10 minutes until it smells toasted and rich brown, then set aside to cool.
5. In a large bowl, beat 470g strained Greek yogurt and 170g honey until smooth and aerated.
6. Add 3 large eggs one at a time, mixing on low speed just until combined.
7. Fold in 12g cornstarch, 4g lemon zest, 30ml fresh lemon juice, and 5ml vanilla extract until the batter is silky.
8. Pour the filling over the pre-baked crust, smoothing the top with a spatula.
9. Bake for 40–45 minutes until the edges are set and slightly golden, but the center still has a slight, gelatinous jiggle.
10. Turn off the oven and crack the door open slightly, letting the cake cool inside for 30 minutes to prevent surface cracks.
11. Remove from the oven and refrigerate for at least 4 hours to allow the structure to firm up.
12. Whisk 63g honey and 15ml fresh lemon juice together in a small bowl.
13. Drizzle the glaze over the chilled cake just before slicing.