Ingredients
- 2 cups cream cheese (room temperature)
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Juice of half a lemon
- 1 pre-made graham cracker crust (or homemade, if you prefer)
Instructions
- Add the cream cheese, sweetened condensed milk, eggs, Greek yogurt, sugar, cornstarch, vanilla extract, and lemon juice to a blender.
- Blend on high until the mixture is completely smooth and creamy — about 1–2 minutes.
- Pour the cheesecake batter into the prepared crust.
- Gently tap the pan on the counter to release any air bubbles.
- Bake at 325°F (160°C) for about 45–50 minutes, or until the center is just slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 30 minutes (this helps prevent cracks).
- Transfer to the fridge and chill for at least 4 hours, or overnight, before slicing.
- Serve plain or top with fresh berries, fruit compote, or your favorite cheesecake toppings.
If you’d like, I can help you write a short intro or storage tips too — just let me know!