Lemony Light Cheesecake
Indulge in the zesty elegance of this Lemony Light Cheesecake—a creamy, velvety dessert that’s as refreshing as it is satisfying. Perfectly balanced with the tanginess of fresh lemon juice and zest, this cheesecake offers a lighter twist on the classic dessert by incorporating rich Greek yogurt into the luscious filling. Nestled on a buttery graham cracker crust and baked to silky perfection, it’s an easy-to-make treat with a foolproof method to avoid cracks, ensuring picture-perfect results every time. Whether you’re hosting a dinner party or craving something sweet, this stunning cheesecake is a citrus-infused delight that can be garnished with whipped cream, berries, or more vibrant lemon zest for a show-stopping finish. Ready in just 20 minutes of prep time and ideal for eight servings, it’s the ultimate dessert for cheesecake lovers seeking a bright, airy indulgence.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Greek yogurt
- 3 large Eggs
- 60 milliliters Fresh lemon juice
- 2 teaspoons Lemon zest
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
Instructions
Preheat the oven to 160°C (320°F). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a crust. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar together until smooth and creamy (about 2-3 minutes).
Add the Greek yogurt and beat until fully incorporated. Crack in the eggs one at a time, mixing well after each addition.
Stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt, and mix until the batter is smooth.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually; this helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Carefully run a knife around the edge of the pan to release the cheesecake, then remove the springform ring. Slice and serve chilled. Optional: Garnish with whipped cream, extra lemon zest, or fresh berries.
Nutrition Facts
Calories |
3886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.3 g | 325% | |
| Saturated Fat | 143.3 g | 717% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 221.0 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 752 mg | 58% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
