Prep your pan and oven. Heat the oven to 325°F (165°C). Lightly spray an 8-inch round cake pan or springform pan, or line the bottom with a parchment round for easy release.

Soften the cream cheese. Let it sit at room temperature for 30–60 minutes. This helps it blend smoothly and prevents lumps later.

Beat the cream cheese. In a mixing bowl, beat the cream cheese with a hand mixer on medium until smooth and fluffy, about 1–2 minutes. Scrape the bowl.

Add the sweetener. Sprinkle in the sweetener and beat until fully combined and silky. If using, add vanilla, lemon zest, and a pinch of salt here.

Blend in the yogurt. Add the Greek yogurt and mix on low just until smooth and uniform. Don’t overmix; you want as little air as possible to keep the texture creamy.

Pour and smooth. Transfer the batter into the prepared pan. Tap the pan on the counter a few times to pop surface bubbles. Smooth the top with a spatula.

Bake low and slow. Bake for 30–40 minutes. The edges should look set, and the center should have a slight jiggle when you gently shake the pan. If it looks wet or sloshy, give it a few more minutes.

Cool in the oven. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. This gradual cool helps prevent cracks.

Chill to set. Remove, cool to room temperature, then cover and chill for at least 4 hours, ideally overnight. This is when the texture becomes sliceable and creamy.

Slice and serve. Run a thin knife around the edge to loosen. Slice with a hot, dry knife for clean cuts. Enjoy plain or with a few fresh berries.