Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 3 tbsp (45g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.25 tsp Sea salt
  • 24 oz (680g) Full fat cream cheese, room temperature
  • 0.5 cup (120g) Plain Greek yogurt
  • 0.75 cup (225g) Sweetened condensed milk
  • 3 Large eggs, room temperature
  • 1 tbsp Pure vanilla bean paste
  • 1 tsp Freshly squeezed lemon juice

Instructions:

  1. Preheat and Prep: Set your oven to 325°F (160°C). Grease your 9 inch springform pan with butter.
  2. Combine the Crust: Mix the 1.5 cups crumbs, 3 tbsp sugar, 6 tbsp melted butter, and 0.25 tsp salt. Note: It should feel like wet sand.
  3. Pack the Base: Press the mixture firmly into the bottom of the pan using the flat base of a measuring cup. Bake for 10 mins until fragrant and slightly darkened.
  4. Beat the Cheese: In a large bowl, beat the 24 oz cream cheese for 4 mins until completely smooth and glossy.
  5. Incorporate Liquids: Add the 0.5 cup Greek yogurt, 0.75 cup condensed milk, vanilla paste, and lemon juice. Mix on low until just combined.
  6. Add the Eggs: Add the 3 eggs one at a time. Mix on the lowest speed until the yellow streaks disappear. Note: Do not overmix here, or you'll add air bubbles that cause cracks.
  7. Final Pour: Pour the batter over the cooled crust. Tap the pan sharply on the counter 5 times to pop any trapped air bubbles.
  8. The Gentle Bake: Bake for 45-50 mins until the edges are set but the center still jiggles like Jell O.
  9. The Gradual Cool: Turn off the oven. Crack the door open a few inches and let the cake sit inside for 60 mins.
  10. The Long Chill: Remove from the oven, let it reach room temperature on the counter, then refrigerate for at least 6 hours (preferably overnight).