Baked Yogurt Cheesecake
This Baked Yogurt Cheesecake is smooth, creamy, and perfectly balanced with a light tang from yogurt. It features a buttery graham crust and is gently baked in a water bath for a no-crack finish. No parchment paper needed—just simple ingredients and bakery-style results!
Servings 8 slices
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.