This recipe for the perfect cheesecake combines to create a rich and creamy slice of cheesecake with a buttery graham cracker crust. Before you take this on, I should note that there are several components to making this cheesecake just right and these steps take time. We call it the perfect cheesecake for a reason. Perfection takes time and care. I spent about 6 hours creating the cheesecake and in the end it was definitely worth that indulgent, creamy bite. Right now, time at home seems to be in surplus so this may be the perfect moment for you to create the perfect cheesecake. Here we go!

Cheesecake Graham Cracker Crust Ingredients

• 2 tablespoons light brown sugar

• 2 cups Graham crackers

• 9 tablespoons of butter

• 1/4 teaspoon salt

Cheesecake Filling Ingredients

• 32 ounces cream cheese (softened)

• 1 cup sugar

• ⅔ cup Greek yogurt 0% fat (you can use full fat or 2% but it is incredibly tasty with 0% and saves you some calories)

• 1 ½ teaspoons vanilla extract

• 1/4 teaspoon salt

• 4 large eggs

• *Note: All the ingredients for the cheesecake batter should be at room temperature

Cheesecake Instructions

• Begin with the graham cracker crust.

• Preheat oven to 325F

• Using a rubber spatula, combine graham cracker crumbs with brown sugar.

• Melt the butter and using a fork, combine with the graham cracker crumbs and sugar.

• Spray non-stick baking spray on 9” springform pan

• Pour graham cracker mixture into the springform pan, pressing the mixture down evenly on the bottom and to the top of the sides. Set aside.

• Place the cream cheese in a large mixing bowl and using a mixer, stir cream cheese until it is smooth. Be careful to not over stir.

• Using a mixer, one at a time, add sugar, Greek yogurt, vanilla extract and salt to the cream cheese

• Beat eggs

• On a low setting, mix beaten eggs into mixture

• Line a cookie sheet with tin foil. Place springform pan with the graham cracker crust onto lined cookie sheet.

• Pour cheesecake ingredients into the springform pan

• Place into oven and bake at 325F for 75 minutes.

• Do not open the oven while the cheesecake is baking

• When you remove the cheesecake from the oven if should be jiggly on the sides and center. It will set, creating the perfect texture.

• Cool for 10-15 minutes and then run a knife around the edges at the top to loosen the crust. Some top crumbs may fall. Don’t worry. This step helps so that when the cake sets and shrinks it doesn’t crack.

• Allow the cheesecake to cool at room temperature for 1 hour

• Refrigerate for 1 hour

• Unmold the collar spring form and run a knife under the crust to remove the cheesecake off of the platform. Do this because if you do not, the from the butter from the form will set too hard

• Run your cutting knife under hot water and lightly dry. Cut, serve, enjoy!