Light Lemon Cheesecake
Indulge in the tangy, creamy delight of this Light Lemon Cheesecake, a dessert that perfectly balances bright citrus flavor with a luscious, velvety texture. Featuring a graham cracker crust and a creamy filling made with Greek yogurt and softened cream cheese, this cheesecake is lighter than traditional recipes without sacrificing richness. Freshly squeezed lemon juice and zest infuse the filling with a refreshing zing, while a glossy homemade lemon glaze adds an elegant finish. Simple to prepare with minimal hands-on time, this show-stopping dessert is ideal for spring gatherings, summer celebrations, or anytime you’re craving a lighter indulgence. Serve it chilled for the ultimate refreshing treat!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup Greek yogurt
- 0.75 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 0.25 cup lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and Greek yogurt together with a hand mixer until smooth and creamy.
Add 3/4 cup sugar to the cream cheese mixture and beat until fully incorporated.
Mix in the eggs, one at a time, ensuring each is well combined before adding the next.
Stir in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken.
While the cheesecake bakes, prepare the lemon glaze: In a small saucepan, whisk together the cornstarch and water until smooth. Add 2 tablespoons of sugar and 2 tablespoons of lemon juice to the saucepan.
Cook the mixture over medium heat, stirring constantly, until it thickens and becomes translucent. Remove from heat and let it cool slightly.
Once the cheesecake is done, remove it from the oven and let it cool to room temperature in the pan.
Pour the lemon glaze evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
Before serving, carefully release the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy!
Nutrition Facts
Calories |
4094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.4 g | 335% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 365.1 g | 133% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 244.4 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 842 mg | 65% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1279 mg | 27% | |
*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.
