This baked yogurt cheesecake with graham crust is the perfect balance of creamy, tangy, and sweet. Made with simple ingredients like yogurt, cream cheese, and condensed milk, it’s baked low and slow in a water bath for a silky texture that melts in your mouth. If you’re making it for a celebration or planning to sell slices, this easy yet elegant dessert will quickly become a favorite.
Why You’ll Love This Baked Yogurt Cheesecake with Graham Crust
This smooth and creamy baked yogurt cheesecake is a must-try! It combines cream cheese, yogurt, and all-purpose cream for a rich texture, balanced by a buttery graham crust. Best of all, you only need simple ingredients. Whether you’re baking for loved ones or planning to sell, this easy cheesecake will surely impress with every bite.
No-Fail Bain-Marie Baking Method
This yogurt cheesecake is baked low and slow using the bain-marie method, also known as a water bath. This technique prevents cracks and helps the cheesecake bake gently and evenly. Don’t worry—it’s not complicated! Simply place your cheesecake pan inside a larger tray filled with hot water before putting it in the oven. Since you’re using a removable-bottom pan, make sure it’s tightly wrapped with foil if needed to avoid leaks. Or just slide it onto a tall glass after cooling—no knife needed to release it!
Tips for Selling Slices of Baked Yogurt Cheesecake
If you plan to sell these baked yogurt cheesecake slices, packaging makes a huge difference. I use triangle cake slice containers with clear lids for a professional look. These containers are easy to stack, transport, and display, making your product appealing to buyers. Include a sticker or label with your brand name and flavor for a polished presentation.
The texture holds up well even without gelatin, thanks to the egg and cornstarch combo. If possible, add a mini fork or spoon inside the packaging to make it convenient for customers.
Make It Your Signature Dessert
This recipe is versatile enough to become your signature dessert. For instance, you can easily switch it up by adding toppings like blueberry preserves, mango purée, or even a rich chocolate ganache. However, even without any toppings, it’s still a showstopper. To enjoy it at its best, be sure to serve it chilled, as this enhances both the texture and the flavor.
Looking for more no-fail dessert recipes? Try my No Bake Leche Flan, a popular choice for small food businesses!
Since it contains dairy, proper storage is important. Refer to this FDA food safety chart for guidance Check the official dairy dessert storage guide:
https://www.fda.gov/food/food-safety-charts/food-storage-charthttps://fda.gov
Baked Yogurt Cheesecake
Ingredients
For the Crust:
- 100 g butter
- 200 g crushed graham crackers
For the Cheesecake Filling:
- 400 g cream cheese, softened
- 200 g all-purpose cream
- 200 g plain yogurt
- 150 g condensed milk
- 40 g cornstarch
- 3 whole eggs
- 1 tsp vanilla essence
Instructions
Prepare the Crust:
- In a pot over low heat, melt the butter.
- Turn off the heat and stir in the crushed graham crackers.
- Mix until evenly moistened and crumbly like wet sand.
- Press the mixture firmly into the bottom of a lightly greased removable bottom pan (7 or 8 inches).
- Chill in the refrigerator while you make the filling.
Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add all-purpose cream, yogurt, and condensed milk. Mix until fully combined.
- Sift in the cornstarch and stir until no lumps remain.
- Add eggs and mix it well.
- Stir in vanilla essence. Avoid overmixing to reduce air bubbles.
Bake the Cheesecake (Bain-Marie / Water Bath Method):
- Preheat oven to 160°C (320°F).
- Wrap the outside bottom and sides of the removable bottom pan tightly with 2–3 layers of aluminum foil to prevent water from seeping in.
- Place the wrapped pan in a larger baking tray. Pour hot water into the tray until it reaches about 1 inch high.
- Carefully place in the oven and bake for 60 minutes, or until the center is just set.
- Turn off the oven and leave the cheesecake inside for another 30 minutes with the door slightly open.
Cool and Chill:
- Take the cheesecake out of the oven and remove from the water bath.
- Let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before removing from the pan and slicing.
Video
Notes
💡 Tips:
- Use a tall glass to remove the cheesecake from the removable pan—no knife needed! Just place the pan on top and slide the ring down gently.
- Chill the cheesecake overnight for best texture and clean slices.
- Slice only when fully chilled to avoid messy edges.
- For selling, pack slices in clear plastic cake slice containers for a clean and professional look.
- Wipe your slicing tool clean between cuts for neater portions.
I hope you enjoy this Baked Yogurt Cheesecake as much as we do! It’s smooth, creamy, and always a crowd-pleaser. If you try this recipe, let me know how it turned out in the comments. You can also tag me if you share your cheesecake on social media—I’d love to see it! Happy baking! 🍰