1. Preheat the Oven:
Preheat your oven to 325°F (160°C).
Grease and line the base of a 7-inch (18 cm) springform pan with parchment paper.
2. Make the Crust (Optional):
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
Press the mixture firmly into the base of the prepared pan.
Bake for 8–10 minutes, then set aside to cool.
3. Prepare the Filling:
In a large mixing bowl, whisk mascarpone cheese and sugar until smooth and creamy.
Add plain yogurt, eggs, lemon juice, and vanilla extract. Mix until well combined.
Sift in the flour and fold gently until incorporated. Avoid overmixing to prevent cracks.
4. Assemble the Cheesecake:
Pour the filling over the cooled crust (if using). Smooth the top with a spatula.
5. Bake:
Place the springform pan in a larger baking dish. Add hot water to the dish to create a water bath, ensuring the water reaches halfway up the sides of the springform pan.
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
6. Cool and Chill:
