Ingredients:

  • 200g graham cracker crumbs
  • 85g unsalted butter, melted
  • 25g granulated sugar
  • 0.25 tsp fine sea salt
  • 450g full-fat block cream cheese, room temperature
  • 100g powdered sugar, sifted
  • 120g plain full-fat Greek yogurt
  • 240ml heavy whipping cream, cold
  • 1 tbsp pure vanilla bean paste
  • 1 tsp fresh lemon juice

Instructions:

  1. Combine 200g crumbs, 85g melted butter, 25g sugar, and salt. Note: It should feel like wet sand.
  2. Press mixture firmly into the bottom of a 9 inch pan. Note: Work the edges first for a clean border.
  3. Freeze the crust for 15 minutes until solid and cold to the touch.
  4. Beat 450g room temp cream cheese and 100g powdered sugar until smooth and free of lumps.
  5. Mix in 120g Greek yogurt, vanilla paste, and 1 tsp lemon juice.
  6. Whip 240ml heavy cream in a separate cold bowl until stiff peaks hold their shape.
  7. Gently fold the whipped cream into the cheese mixture. Note: Use a spatula to keep the air in.
  8. Pour filling over the chilled crust and smooth the top.
  9. Chill in the fridge for 6 hours until the center barely jiggles when shaken.
  10. Run a warm knife around the edge before releasing the springform latch.