Irresistibly Creamy Gluten-Free Vanilla Bean Cheesecake

Prep the crust:

• • Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, coconut sugar, and salt. Press the mixture into the pan’s bottom, forming an even layer. Bake for 8 minutes, then let it cool.

Make the filling:

• • Scrape the seeds from the vanilla bean pod and mix them with softened cream cheese using a hand or stand mixer. Beat until smooth.
  • Add the Greek yogurt, sugar, and lemon juice. Beat for another minute, ensuring it’s creamy and lump-free.
  • Add the eggs, one at a time, mixing on low speed. Finally, sprinkle in cornstarch and gently fold it in without overmixing.

Assemble and bake:

• • Pour the filling over the cooled crust. Smooth the top with a spatula.
  • Bake in the preheated oven for 45–50 minutes. The edges should be set, but the center should jiggle slightly when shaken.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This prevents cracking.

Chill and serve:

• • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
  • Top with berries, honey drizzle, or dark chocolate shavings before serving.