Preheat the oven to 160°C (320°F).
Prepare a springform pan by greasing the sides and bottom, then lining it with parchment paper.
In a mixing bowl, combine cream cheese and granulated sugar. Beat until smooth and creamy.
Add in the plain yogurt, melted butter, lemon juice, and vanilla extract, and mix well.
In a separate bowl, whisk the eggs briefly until slightly frothy, then fold them into the cheesecake mixture.
Sift in the flour and gently mix until just combined.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, until the edges are set but the center is still slightly jiggly.
Turn off the oven and crack the oven door, allowing the cheesecake to cool inside for about 10 minutes.
Remove the cheesecake from the oven, and cool it to room temperature before refrigerating for at least two hours.
