An ultra creamy and light Greek yogurt cheesecake made with tart lemon. This is the perfect spring dessert! Make this gluten free by using gluten free graham crackers, if necessary. You'll love that this cheesecake uses less than half the sugar of a typical recipe - no one will miss it, I promise!
Servings: 12 servings
- 24 ounces cream cheese (3 packages)
- 1 cup Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
To a clean food processor bowl, add the cream cheese, and process until the cream cheese is softened, stopping to scrape the sides of the bowl as necessary.
Add the Greek yogurt, maple syrup, lemon juice, and lemon zest. Process until mixture is full incorporated, stopping to scrape the sides as necessary.
Add the eggs, and process until mixture is smooth.
Pour the cheesecake batter over the crust. Cover the springform pan with a layer of foil.
Preheat the Sharp Superheated Steam Wall Oven to Steam/Bake on the water bath setting at 275º for 1 hour 30 minutes.
Once the cheesecake is baked, allow it to cool, and then refrigerate to chill for 3 hours up to overnight prior to slicing.
*To bake this cheesecake in a standard oven, wrap the base of the springform pan with foil to keep the water from getting inside and making the crust soggy. Add hot water from a kettle into the bottom of a baking dish large enough for the springform pan to sit in. It's helpful if you have a rack to place the springform pan on. The water should come up about half of the cheesecake pan. Carefully place the pans together into the oven. This will mimic the results of a steam oven.
**If your cheesecake has a lot of air bubbles when you pour the batter on top of the crust, use a toothpick to remove the air bubbles, or smooth with a cake knife.
Calories: 307kcal | Carbohydrates: 13g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 255mg | Potassium: 160mg | Fiber: 1g | Sugar: 11g | Vitamin A: 997IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg