Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 32 ounces (900g) plain Greek yogurt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (30ml) all-purpose flour
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • ¼ cup (85g) honey
  • Fresh berries (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan.
  2. Bake the crust at 350°F (175°C) for 8-10 minutes. (This helps it set up nicely).
  3. In a large bowl, beat Greek yogurt and sugar until smooth. Add eggs and egg yolks one at a time, beating well after each addition.
  4. Stir in heavy cream, flour, lemon juice, lemon zest, and vanilla extract until just combined. Be careful not to overmix.
  5. Pour the filling over the prepared crust.
  6. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  7. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let cool to room temperature.
  8. Cover and refrigerate for at least 2-3 hours, or preferably overnight.
  9. Drizzle with honey and top with fresh berries, if desired, before serving.