The Golden Greek Cheesecake Recipe

Graham Cracker Base

• 10 oz Graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted melted butter
• Pinch of kosher salt

Greek Yogurt & Honey Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 2 cups plain Greek yogurt
• 1 cup sugar
• 4 large eggs
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice
• 1/4 tsp kosher salt

Salted Pistachios Topping

• 1/2 cup unsalted pistachios, roughly chopped
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, combine the graham cracker crumbs with sugar, melted butter and kosher salt. Mix well.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, until slightly browned. Remove from the oven and let it cool.
4. In a mixing bowl, beat together the cream cheese and Greek yogurt until combined and smooth.
5. Add sugar and continue mixing until the mixture is smooth.
6. Add in eggs, one at a time, beating well after each addition.
7. Next, add in honey, vanilla extract, fresh lemon juice, and salt and mix until everything is combined.
8. Pour the mixture over the graham cracker base and smooth the top with a spatula.
9. Bake for 60-70 minutes or until the center is set.
10. Remove the cheesecake from the oven and let it cool in the pan for about 20 minutes.
11. Chill the cheesecake in the fridge for at least 4 hours or overnight.
12. While the cheesecake is chilling, prepare the pistachio topping.
13. Melt the butter in a small saucepan. Add the chopped pistachios and salt and stir for 2-3 minutes until fragrant.
14. Let the topping cool down to room temperature and sprinkle over the cheesecake.
15. Once the cheesecake has chilled, remove from the fridge, slice, and serve.