This cheesecake is THE BOMB! Everytime I make it, people rave. It’s easy too! I HIGHLY recommend making it the day before you need it. Cheesecake is always better after it sits a day anyways. I got the Recipe from here, I’ve used this recipe before here.
1 3/4 or more cups graham cracker crumbs ( add about 2 cups as I like a thicker crust)
1/3 cup unsalted butter, melted
pinch of salt
1 1/4 cups sugar, divided
3 (8-ounce) cream cheese, softened
1 cup Greek yogurt
2 tsp. vanilla extract
Preheat your oven to 350 degrees
pray or grease a 9-inch springform pan.
mix together graham cracker crumbs, butter, salt and 1/4 cup of the sugar in a medium bowl until combined.
Then Press the graham cracker mixture firmly into the bottom of the pan, and up the sides.
Bake the crust for 10 minutes, then remove and let cool.
Reduce oven heat to 325 degrees
Once the pan has cooled, wrap the outside of the pan in 2- or more layers (I did several layers to make sure the water did noy seep in) of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.
Grab a roasting pan and place sprigform pan inside roasting pan, to create a water bath for the cheesecake,
Using an electric mixer, beat cream cheese on medium speed for 3 minutes until nice and smooth.
Add the remaining 1 cup sugar and beat for an additional minute until well blended, then add in the Greek yogurt and vanilla, and beat for an additional minute, then stop the mixer and scrape the sides and the bottom of the bowl with a spatula.
Then add in the eggs, one at a time, beating on low-speed after each addition just until blended. Do not overbeat the batter! Pour into the prepared crust.
Boil a pot, or tea kettle of water, when it comes to a boil set aside for a minute.
Then place the double pans in the oven. Very carefully pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.
place in the oven and close door and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.)
Then turn the oven off, and open the oven door slightly. Let cheesecake set in oven 1 hour.
When the hour is up remove the cheesecake from oven, and place in refrigerator to chill overnight. If you don’t have time to let it chill overnight then refrigerate for at least 4 hours. When you are ready to eat the cheesecake carefully run a knife around the edges of the cake and remove springform rim, and top cheesecake with strawberries, or desired topping just before serving.