You can top this cheesecake with your favorite fruit sauce or a citrus curd.
Serves: 12Hands-on: 30 minutesTotal: 5 hours 20 minutesDifficulty: Medium
- 2 cups graham cracker crumbs (about 30 crackers)
- ½ tsp. ground cinnamon
- 6 Tbsp. unsalted butter, melted
- ½ cup sesame seeds, toasted
- 12 oz. cream cheese, softened
- 1 cup crumbled feta cheese
- 3 large eggs
- 1 cup sugar
- 2 cups plain low-fat yogurt
- 2 Tbsp. grated lemon zest
- 1 tsp. vanilla extract
- Preheat the oven to 350°F. Lightly grease an 8" springform pan with cooking spray. Wrap the exterior of the pan in heavy foil so that water cannot enter from the bottom or the sides.
- In medium bowl, toss graham cracker crumbs, cinnamon, butter, and sesame seeds with a fork until it comes together. Empty mixture into the springform pan and gently spread and press down the mixture evenly over the base. Set aside.
- In another medium bowl, combine cream cheese and feta. Using an electric mixer on low, beat the cheeses together until they are smooth. Add eggs one at a time and beat after each addition. Add sugar and continue beating mixture until incorporated and creamy. Stir in yogurt, lemon zest, and vanilla.
- Pour the batter over the crust. Place the pan in a baking pan large enough to hold it and fill the baking pan with enough very hot water to reach halfway up the side of the pan.
- Bake for 45–50 minutes or until the cheesecake is set and the center still jiggles a little. Remove the cheesecake from the water in the baking pan and discard the foil. Allow the cheesecake to cool on a wire rack in the springform pan, then refrigerate it for at least 4 hours to set completely.