Lemon Cheesecake

4.34 from 6 votes

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!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 307kcal

Author: Michelle Miller

Ingredients

Crust

300 grams gluten free graham crackers
5 tablespoons butter melted

Lemon Cheesecake

24 ounces cream cheese (3 packages)
1 cup Greek yogurt
1/2 cup maple syrup
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract optional
4 large eggs

Instructions

Preheat oven to 350º F. Line the bottom of a springform pan with foil, folding it up at least 3 inches to prevent water from seeping into the pan. Set aside.
Process the graham crackers into crumbs using a food processor.
Add the melted butter to the graham cracker crumbs, and pulse a few times to mix into the crumbs.
Press the mixture into the bottom of the springform pan. Press the crumbs down firmly to form the crust, and then set aside.
Prepare the cheesecake batter by adding the room temperature cream cheese to the food processor. Process to soften the cream cheese, stopping to scrape the sides of the processor bowl with a rubber spatula a few times.
Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, vanilla extract, optional lemon extract, and lemon zest. Process to blend it together, without over mixing, scraping the sides as necessary.
Add the eggs, 1 at a time, pulsing to mix in each one before adding the next egg. Again, be cautious not to over process and add too much air to the mixture.
Pour the cheesecake batter into the spring form pan on top of the crust.
Pour 2-3 inches of boiling water into a roasting pan. Place the springform pan with prepared lemon cheesecake into the water.
Bake lemon cheesecake for 55-70 minutes, until the center of the cheesecake is fully set.
Turn the oven off and allow heat to escape from the oven (for about 1 full minute). Close the oven door and allow the baked cheesecake to cool in the oven for 1 hour.
Allow the cheesecake to cool at room temperature for 1 hour prior to placing it in the refrigerator to cool before serving.

Video

Notes

How to Store and Serve Lemon Cheesecake

Once the cheesecake has cooled to room temperature, cover the top of the cheesecake pan with plastic wrap and refrigerate the cheesecake for at least 4 hours prior to serving. Individual slices can be stored in an airtight container.

The cheesecake can be stored in the refrigerator for up to 1 week.

To freeze lemon cheesecake: Fully wrap the pan in plastic wrap to block air from reaching inside the pan. Cover the plastic wrap in a layer of foil. Freeze the cheesecake for up to 3 months. To serve a frozen cheesecake, allow to defrost in the refrigerator overnight prior to slicing and serving.

Lemon Cheesecake Bars: If you’d prefer to have bars rather than slices, line a 9×13 inch baking dish with parchment paper. Press the graham cracker crust into the bottom of the baking pan. Prepare as you would the cheesecake, reducing the baking time to 40-45 minutes.

Tips for Serving Cheesecake

Dip your knife in very hot water prior to slicing for clean cuts, and wash the knife off and heat it up with hot water again before making additional cuts.
Serve this luscious, tart and tangy lemon cheesecake with fresh whipped cream or coconut whipped cream. I don’t sweeten whipped cream – there is no need when you’re adding it to a sweet dessert! Simply whip heavy cream in a stand mixer until it’s stiff.
For an extra burst of bright lemon flavor, top this cheesecake with a layer of homemade lemon curd. This recipe uses monk fruit sweetener, but you can sub 1/2 cup of maple syrup if you prefer.

Nutrition