Lemon Yogurt Cheesecake
A light, creamy lemon yogurt cheesecake with a buttery graham cracker crust, topped with whipped cream and fresh lemon zest. Bright, tangy, and perfect for any season.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup plain full-fat Greek yogurt
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- Whipped cream, for topping
- Lemon zest curls, for garnish
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add yogurt, sugar, lemon juice, lemon zest, vanilla extract, and eggs. Mix until just combined.
- Pour the filling over the cooled crust. Tap the pan gently to release air bubbles.
- Bake for 40–45 minutes until edges are set and center is slightly jiggly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Chill in refrigerator for at least 4 hours or overnight.
- Top with whipped cream and lemon zest curls before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Chill overnight for best flavor and texture.
- Line pan with parchment for easy removal.
Find it online: https://dishmio.com/lemon-yogurt-cheesecake/