Preheat oven to 300°F (150°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Wrap the outside in foil if using a water bath. Spray inside with nonstick spray.

In a large bowl, beat cream cheese until very smooth and creamy. (32 oz full-fat cream cheese, room temperature (4 blocks))

Add sugar and beat until well incorporated. (1½ cups granulated sugar)

Mix in the Greek yogurt, melted butter, lemon juice, vanilla, and salt. Scrape the bowl often. (2 cups plain full-fat Greek yogurt, 8 tablespoons unsalted butter, juice of ½ a lemon, 2 teaspoons vanilla bean paste, ½ teaspoon salt)

Add eggs one at a time, mixing well after each. (5 large eggs, room temperature)

With mixer on low, add cornstarch and mix just until combined. (2 tablespoons cornstarch)

Tip: Don’t overmix once the eggs are in—too much air can cause cracks. The batter should be thick, silky, and uniform.

Pour batter into prepared pan and smooth the top.

Bake at 300°F until the internal temperature reaches 145°F in the center (60–75 minutes).

Turn the oven off, crack the door, and let cheesecake sit in oven for 30 minutes.

Use a thermometer to ensure precision. 145°F gives you that perfect creamy texture that sets as it chills.

Let the cheesecake cool completely on the counter.

Cover and refrigerate overnight before removing the outer ring or slicing.