Lemon and honey are classic Greek ingredients for any dish, adding an aroma and flavor from the Mediterranean. But add Greek yogurt into the mix and you’ve got a wonderful, Greek-inspired cheesecake made with three of the Greekest ingredients we know– Greek yogurt, honey and lemons.
The simplicity of this recipe makes it all the more appealing. Read below and see how quickly (and easily) you can have one of these gorgeous and tasty cheesecakes on your table.
Our recipes are hosted by Olive Grove Market, featuring a wide array of Greek food products that add the flavor of Greece in any Greek kitchen. Click here to visit Olive Grove Market.
Ingredients
- 1 1/2 cups plain 2% Greek yogurt
- 1 cup non fat cream cheese
- 1 tsp vanilla
- 1/4 cup + 1 tbsp honey (Buy your Greek honey here)
- 3 egg whites (9 tbsp if using the kind in a carton)
- 1/4 cup arrowroot starch or cornstarch
- 1 tbsp lemon zest
- 1/4 cup lemon juice
Preparation
- Preheat oven to 350F.
- Combine all ingredients in a large bowl. Mix until all ingredients are incorporated. It will look thin and watery, but that’s ok.
- Pour mixture into a greased 8×8 circle pan (a springform is best). Bake in preheated oven for 40 minutes.
- Remove from oven. Chill in fridge overnight, or for at least 8 hours.
- After chilled, cut into slices and serve chilled. Use remaining honey to drizzle on top of each piece. Store leftovers in the fridge.
Cover Image Credit: Nutrition in the Kitchen, which also features a different recipe for this same sumptuous cheesecake. Click here to see that recipe.
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15 comments
How much lemon juice please? Recipe says a quarter?
1/4 cup! Sorry about that!
I just have it in the oven. How “runny” should it still be in the center when I take it out of the oven? I’m assuming that for your picture, you have put some lemon curd or something in the middle of the cake?
I just let it set until it was slightly “quiver-y” across the top like a normal cheesecake. Is that good? We’ll see. It certainly smells divine!!
Recipe says quarter cup + 1thsp honey Quarter cup of what ?????
hi lorna… the extra tablespoon of honey is to drizzle on top of the completed cheesecake
I’m sure mine will taste good, but it looks nothing like the picture! It also was not particularly watery to start with
In the picture, what did you use for decorating the center of the cake? Looks like lemon curd or custard.
Hi, the picture looks as though there is a “casing” of sponge or something, with the centre being the cheesecake mix. It looks like this because the edges of the cake are about 1cm higher than the centre filling. Am I right, is the cheesecake mixture inside a case?
Has anyone used full fat yogurt and cream cheese?
followed the recipe to the letter, result way too much lemon and texture very disappointing!!
Greg,
This may be the best Greek thing I ever made. And I’ve trying stuff for 30 years.
Gregory Pappas,
Thank you for this and other Greek recipes, but please know that a “PRINT” button would be most helpful
in capturing and reproducing the recipe. Otherwise, am relegated to writing this out longhand. Also, a small
picture in a corner for future reference would be wonderful.
Hope your therapy and healing are producing excellent results, Mr. Pappas!
Dear Gregory Pappas,
Thank you for this and other Greek recipes, but please know that a “PRINT” button would be most helpful
in capturing and reproducing the recipe. Otherwise, am relegated to writing this out longhand. Also, a small
picture in a corner for future reference would be wonderful.
Hope your therapy and healing are producing excellent results, Mr. Pappas!
Perfect love it