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Wrap foil around the lower exterior of a 9-inch springform pan (just to prevent any leaks). Preheat oven to 325°F.
In a large bowl, thoroughly combine graham cracker crumbs, sugar, melted butter, and salt. Dump the mixture into the prepared springform pan, pressing the mixture onto the bottom, and at least 1-inch up the sides. I like to use the bottom of a measuring cup to help firmly press the mixture in. Transfer the crust to the freezer while you prepare the filling.
In a food processor*, combine yogurt, cream cheese, eggs, sugar, flour, vanilla, and lemon zest. Process until creamy and completely smooth, scraping down the bottoms and sides as needed.
Pour the batter into the crust and smooth the top. Bake in the center of the oven for 45-55 minutes, until the cheesecake is just set and the center still has very slight jiggle. Place the pan on a wire rack to cool to room temp, then move it to the refrigerator until completely chilled (several hours). Serve with any of the toppings suggested.