Easy Baked Honey Yogurt Cheesecake Recipe

Preheat your oven to 325°F (160°C) and lightly grease an 8-inch springform pan with non-stick cooking spray. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared springform pan using the flat bottom of a measuring cup. Bake the crust for 8 minutes until it is fragrant and slightly golden, then set it aside to cool.

In a large mixing bowl, beat the softened cream cheese and Greek yogurt together with a hand mixer on medium speed until smooth and free of lumps. Drizzle in the raw honey, vanilla extract, and lemon juice, then beat for another minute to fully incorporate.

Add the eggs one at a time, beating on low speed after each addition just until combined to avoid trapping too much air in the batter. Gently whisk in the cornstarch until the mixture is uniform and creamy.

Pour the yogurt filling over the cooled crust and smooth the top with a spatula. Bake for 30 to 35 minutes, or until the edges are set and slightly golden but the center still has a slight, gentle jiggle when shaken.

Turn off the oven and leave the cheesecake inside with the door cracked open for 10 minutes to cool slowly and prevent cracking. Remove it from the oven, let it cool completely to room temperature, and then chill in the refrigerator for at least 4 hours before slicing.