Grease a 10 inch springform. Sprinkle with flour and shake off excess flour.
Make the crust
Beat egg yolk, confectioner's sugar, vanilla extract with an electric mixer on medium-high speed until creamy. About 1-2 minutes.
Add flour, salt, and softened butter. Continue to beat until the dough becomes crumbly. Use your hands and shape the dough into a ball or disc. Cover in plastic wrap, and chill in the fridge while preparing the filling.
Make the filling
Separate eggs. Whisk the egg whites in a large bowl with an electric mixer until they form stiff peaks. Set aside.
Use a second bowl and combine granulated sugar, egg yolks, lemon juice, lemon zest, salt, vanilla extract, and the melted butter and beat until creamy. About 3 minutes.
Add cornstarch, flour, and baking powder and continue to beat until the mixture is creamy. Add Greek yogurt and combine well.
Use a spatula and fold the whisked egg whites into the mixture.
Making the Cheesecake
Remove the dough from the fridge and shape into a disc. Use a rolling pin to roll the dough into a circle (about 13 inches in diameter).
Transfer the dough into the springform. Raise the dough up the sides. Remove any excess dough. Use a fork to poke holes in the bottom of the dough.
Pour the filling into the springform.
Bake cheesecake for 60 minutes 350° Fahrenheit. Remove from the oven and allow to cool for a few minutes. Run a knife between the springform and the crust and remove the ring of the springform. Allow the cheesecake to cool for at least two hours. Serve with whipped cream and a side of fruit.
Video
Notes
If the dough for the crust is too dry, add a few drops of water.