Greek yogurt cheesecake recipe: protein and 7 styles

Par Gabriel Goldberg 28 September 2026 7 min read

I have a soft spot for cheesecake. Especially the moment a spoon crosses the creamy filling and hits a firm, crunchy base. Make it a spiced speculoos crust and I am sold. But a video online led me to an entirely different cake: thick yogurt, eggs, vanilla and honey, baked without cream cheese or a biscuit base. It came out fresh and surprisingly light on the palate. Could the same dessert name really cover so many textures? My recipe at a glance: for 3–4 people, mix 500g thick plain yogurt, four eggs, 50–60g cornflour, vanilla and two tablespoons runny honey (acacia works well). Pour into a lined 18–20cm tin; bake at 180°C for about 40 minutes, until the edges set. Cool, then refrigerate for at least four hours, ideally overnight. This is a yogurt cake in the style of cheesecake, without a crust as written. Two homemade yogurt cakes in lined tins, each with a different golden surface — Personal photo archive. The yogurt cheesecake recipe, step by step Use a thick, strained yogurt . A runny one can leave a watery filling. I often choose Fage Total 0%; the local label I have seen lists about 11g protein per 100g. Check your own tub: formulations and labels vary by market. If yours says 11g, 500g contributes roughly 55g of protein before the eggs. Ingredients for 3–4 servings 500g thick plain yogurt, strained if needed; four eggs; 50–60g cornflour/cornstarch; vanilla extract or seeds; two tablespoons runny honey, such as acacia. Heat the oven to 180°C conventional. Line an…