Lemon Yogurt Cheesecake Recipe
Introduction
This Lemon Yogurt Cheesecake is a bright and creamy dessert that combines the tangy freshness of lemons with the smooth richness of cream cheese and Greek yogurt. Its delicate texture and zesty flavor make it a perfect treat for any season.
Ingredients
- 18 graham crackers (280 grams)
- 1 tablespoon brown sugar
- Pinch fine salt
- 9 tablespoons (130 grams) unsalted butter, melted
- 16 ounces (450 grams) cream cheese, at room temperature
- 3/4 cup (150 grams) granulated sugar
- Zest of 2 lemons
- 1 1/2 cups (345 grams) full-fat or 2 percent Greek yogurt
- 3 large eggs, at room temperature
- 3 tablespoons all-purpose flour
- Whipped cream and lemon zest (both optional), for serving
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit.
- Step 2: Prepare the crust by crushing the graham crackers into fine crumbs using a food processor or a sealed bag. Add the brown sugar and salt, then pour in the melted butter and mix until combined.
- Step 3: Press the crumb mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place the pan on a baking sheet and bake until the crust is golden brown and fragrant, about 8 to 10 minutes. Allow it to cool slightly.
- Step 4: Reduce oven temperature to 300 degrees Fahrenheit.
- Step 5: In a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat the cream cheese and granulated sugar together. Add the lemon zest directly into the bowl and mix on medium speed until smooth and fluffy, about 4 to 5 minutes. Meanwhile, juice the lemons to yield about 1/4 cup of juice.
- Step 6: Add the Greek yogurt and 1/4 cup lemon juice to the cream cheese mixture and mix until smooth. Scrape the bowl, then beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the flour until just combined. Tap the bowl gently on the counter to release air bubbles.
- Step 7: Pour the filling into the cooled crust and tap the pan to remove any trapped air bubbles.
- Step 8: Bake the cheesecake until the edges are set but the center still slightly jiggles, about 50 to 60 minutes. Turn off the oven, prop the door open, and let the cheesecake sit inside for 20 minutes. Then remove it to cool completely on a rack.
- Step 9: Refrigerate the cheesecake until fully chilled, at least 4 hours or overnight. Serve topped with whipped cream and additional lemon zest if desired.
Tips & Variations
- Use full-fat cream cheese and yogurt for the creamiest texture and best flavor.
- For a gluten-free option, substitute gluten-free graham crackers or a nut-based crust.
- Add a teaspoon of vanilla extract to the filling for extra depth.
- Serve with fresh berries or a drizzle of honey for added sweetness and color.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, allow the cheesecake to come to room temperature for about 20 minutes before serving to regain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt can be used but Greek yogurt is preferred for its thicker consistency which helps achieve a creamier cheesecake texture.
How do I prevent cracks on the cheesecake surface?
Beating the eggs gently and mixing the batter just until combined avoids overmixing, which can cause cracks. Also, baking at a lower temperature and allowing the cheesecake to cool gradually in the oven helps prevent cracking.
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Lemon Yogurt Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 8 to 10 servings 1x
Description
A luscious Lemon Yogurt Cheesecake featuring a crispy graham cracker crust and a creamy, tangy filling made with cream cheese, Greek yogurt, and fresh lemon zest and juice. This cheesecake is baked to perfection for a smooth texture and refreshing citrus flavor, perfect for any occasion.
Ingredients
Scale
Crust Ingredients
- 18 graham crackers (280 grams)
- 1 tablespoon brown sugar
- Pinch fine salt
- 9 tablespoons (130 grams) unsalted butter, melted
Filling Ingredients
- 16 ounces (450 grams) cream cheese, at room temperature
- 3/4 cup (150 grams) granulated sugar
- Zest of 2 lemons
- 1 1/2 cups (345 grams) full-fat or 2 percent Greek yogurt
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 large eggs, at room temperature
- 3 tablespoons all-purpose flour
Optional Toppings
- Whipped cream
- Lemon zest
Instructions
- Preheat Oven. Heat the oven to 350 degrees Fahrenheit to prepare for the crust baking.
- Prepare the Crust. Crush the graham crackers into fine crumbs using a food processor or a resealable bag and rolling pin. Mix in the brown sugar and salt, then add the melted butter and combine evenly. Press this mixture into the bottom and about one inch up the sides of a 9-inch springform pan. Place the pan on a baking sheet.
- Bake the Crust. Bake the crust for 8 to 10 minutes until it turns golden brown and fragrant. Remove it from the oven and allow it to cool slightly to set.
- Reduce Oven Temperature. Lower the oven temperature to 300 degrees Fahrenheit for baking the cheesecake filling.
- Mix the Cream Cheese and Sugar. In a stand mixer bowl fitted with the paddle attachment or a large bowl using an electric mixer, combine the cream cheese and granulated sugar. Add lemon zest directly into the bowl. Mix on medium speed, scraping the sides occasionally, until smooth and fluffy, about 4 to 5 minutes.
- Add Yogurt, Lemon Juice, and Eggs. Stir in the Greek yogurt and 1/4 cup fresh lemon juice until smooth. Scrape down the bowl, then add eggs one at a time, mixing each until fully incorporated before adding the next.
- Add Flour and Remove Air Bubbles. Mix in the all-purpose flour just until combined. Tap the bowl lightly on the counter a few times to release any large air bubbles from the batter.
- Pour Filling into Crust. Pour the cheesecake filling over the prepared crust on the baking sheet. Tap the pan gently on the counter to settle the batter and remove air pockets.
- Bake the Cheesecake. Bake until the edges are set and the center is still slightly wobbly, about 50 to 60 minutes. Turn off the oven, prop the door open, and let the cheesecake sit inside for 20 minutes to gradually cool.
- Cool and Refrigerate. Remove the cheesecake from the oven and place on a rack to cool to room temperature. Refrigerate it for at least 4 hours or overnight to fully set before serving.
- Serve. If desired, garnish with whipped cream and lemon zest before slicing and serving. Keep refrigerated, covered, for up to 5 days.
Notes
- Ensure cream cheese and eggs are at room temperature to achieve a smooth filling.
- Tapping the batter and the bowl helps prevent cracks and creates a smooth surface.
- Use full-fat or 2 percent Greek yogurt for best texture and flavor; avoid non-fat yogurt.
- Letting the cheesecake sit in the oven after baking prevents cracks by cooling it gradually.
- The crust can be made ahead and stored in the refrigerator until ready to use.
- To avoid overbaking, watch for edges to set with a slight wiggle in the center.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cheesecake, yogurt cheesecake, baked cheesecake, graham cracker crust, creamy cheesecake, lemon dessert
