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!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

In a large bowl, beat the softened cream cheese and Greek yogurt together with a hand mixer until smooth and creamy.

Step 5

Add 3/4 cup sugar to the cream cheese mixture and beat until fully incorporated.

Step 6

Mix in the eggs, one at a time, ensuring each is well combined before adding the next.

Step 7

Stir in the lemon zest, lemon juice, and vanilla extract until evenly distributed.

Step 8

Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.

Step 9

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 10

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.

Step 11

Cook the mixture over medium heat, stirring constantly, until it thickens and becomes translucent. Remove from heat and let it cool slightly.

Step 12

Once the cheesecake is done, remove it from the oven and let it cool to room temperature in the pan.

Step 13

Pour the lemon glaze evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.

Step 14

Before serving, carefully release the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy!

Nutrition Facts

Serving size	(1376.8g)

Amount per serving	% Daily Value*
Calories	4094.1

Total Fat 261.4g	0%
Saturated Fat 149.1g	0%
Polyunsaturated Fat 0g
Cholesterol 1254.2mg	0%
Sodium 2855.3mg	0%
Total Carbohydrate 365.1g	0%
Dietary Fiber 5.9g	0%
Total Sugars 244.4g
Protein 76.8g	0%

Vitamin D 123IU	0%
Calcium 841.8mg	0%
Iron 10.8mg	0%
Potassium 1278.6mg	0%

*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.

Source of Calories

Fat: 57.1%

Protein: 7.5%

Carbs: 35.4%