Lemon Yogurt Cheesecake
Published Dec. 7, 2023
- Total Time
- About 6¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 1½ hours, plus about 4½ hours’ cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 (9-inch) cheesecake (12 to 16 servings)
- 18graham crackers (280 grams)
- 1tablespoon brown sugar
- Pinch fine salt
- 9tablespoons/130 grams unsalted butter, melted
- 16ounces/450 grams cream cheese, at room temperature
- ¾cup/150 grams granulated sugar
- 2lemons
- 1½cups/345 grams full-fat or 2 percent Greek yogurt
- 3large eggs, at room temperature
- 3tablespoons all-purpose flour
- Whipped cream and lemon zest (both optional), for serving
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
369 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 7 grams protein; 245 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Prepare the crust: In a food processor or bag, crush the graham crackers into fine crumbs. Add the brown sugar and salt. Add the melted butter and pulse to combine. If using a bag, add the brown sugar and salt to the bag, reseal and mix, then add the butter and mix again.
- Step 3
Press the 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 the crust until golden brown and fragrant, 8 to 10 minutes. Let the crust cool slightly while you make the filling.
- Step 4
Reduce the oven temperature to 300 degrees.
- Step 5
Prepare the filling: Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer. Zest the lemons directly into the bowl. Mix on medium, scraping the sides and bottom of the bowl occasionally, until the mixture is smooth and fluffy, 4 to 5 minutes. Juice the lemons while the cream cheese is mixing. You should have about ¼ cup juice.
- Step 6
Add the yogurt and ¼ cup lemon juice to the cream cheese mixture and mix until smooth. Scrape down the bottom and sides of the bowl, then add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add the flour and mix until just combined. Tap the bowl on the counter a few times to release any large air bubbles.
- Step 7
Pour the filling into the prepared crust, still on the baking sheet, then tap the pan gently on the counter a few times to release any air bubbles.
- Step 8
Bake the cheesecake until set at the edges but still wiggly in the center, 50 to 60 minutes. Turn off the oven, prop the door open and let the cheesecake sit in the oven for 20 minutes before removing it and setting it on a rack to cool to room temperature.
- Step 9
Refrigerate the cheesecake until completely cool, about 4 hours or overnight. If desired, dollop the cheesecake with whipped cream and garnish with lemon zest before slicing and serving. This cheesecake keeps, covered, in the refrigerator for up to 5 days.
Private Notes
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Cooking Notes
Leslie
You can use fine white rice flour in place of the wheat flour for celiac. I have very good luck cooking cheesecakes at 180 degrees overnight for 8-9 hours. No cracks and it comes out perfect. Also, used waxed unflavored dental floss to cut the cake by holding it between your hands a foot apart and pressing straight down then pulling it out the side from the bottom. Perfect cuts every time.
Robyn
I think ginger snap crust is my preference as a contrast. Maybe some candied ginger to sprinkle on top?The recipe sounds lighter w/o sour cream for sure. Can’t wait to try!
Mark Holmes
Could you substitute almond flour for the wheat flour and allulose for the sugar in the cheesecake filling?
Wanda Girl
Right on Sister! I will also make with Seattle area - based Ellenos Lemon Curd Yogurt rather than plain. More once I make it.
ElisaTB
Oh, the ellenos yogurt is great but spendy. If you are not so flush try (also Seattle area) Oikos honey Greek yogurt it is dreamy. As is this cheesecake recipe.
seana
Prepared this exactly as written with typical supermarket ingredients and found it fantastic! I wondered if the instructions neglected to specify prepping the springform pan in some way (parchment? butter?) but did nothing and the cake away from the pan without issue. The intensity of the lemon with the silk of the cream cheese and yoghurt is a wonderful pairing. Usually, when I cook something I make notes for how I will change the recipe next time. This one? No notes.
Judi
Definitely whole fat; low fat yogurt doesn’t bake well.
ASR
How essential is a mixer? For those of us with tiny apartment kitchens?
Lara S
For the gluten-free of us: King Arthur has a great GF flour that substitutes well in baked items like this. Also, for those who like a ginger snap type crust, they have a seasonal GF gingerbread mix that has a cookie recipe. I mix up the cookie version and use 1/4 pressed in for crust. Amazing for a pie crust!
Sybil
Can I skip the flour? My husband is celiac. I can find gf graham crackers but don't care much for 1 to 1 gf flour.
Anniemarie
Very similar to Alison Roman's Citrusy Cheesecake, also on NYT, which is delicious!
Lauren
Just came here to say that I made this according to the recipe and it was delicious.
Lisa
Too much butter in the crust. It leaks out if the springform pan
Danielle B.
This cheesecake turned out absolutely delicious, and so lemony, but I never seem to have enough crust, so I'd suggest doubling whatever amount of crushed cookies is recommended.
Leona
Can this be frozen?
Nadeen
I added vanilla and it was awesome
Caroline
Made this exactly as written and it was a showstopper. Used the plastic bag method for the crust without issue. Highly recommend.
Barb L.
This recipe is excellent! I made two substitutions: Green Mountain Farms Greek Cream Cheese and Keebler Graham 6 Mini Pie Crusts (makes 21 mini pies that freeze well to take out as needed). Bake on a large cookie sheet for 35 to 40 minutes and let sit in oven as directed. This recipe is a keeper.
Mary W
Wish I had put parchment paper on the bottom before putting in the crust! The cheesecake was light and lemony, everyone enjoyed it.
joyce
I made this exactly as written and it was absolutely perfect.
christine glenn
We loved this. Crust was fairly thin and I didn’t go up 1inch on sides. Make sure crust is browned. I covered with whipped cream, sprinkled with lemon zest, and put 3 small mint leaves on top in center.
Allie
Made recipe as directed with a few mods to the crust: used speculaas cookies; added a handful extra cookies to ensure it would yield a tall enough crust on the sides; and decreased the butter to 8 tbsp as commenters reported butter leaking. This was still too much butter, even with extra cookies! I do feel a ginger/spiced cookie is the move. Otherwise, filling is excellent. Appreciate that it's lighter than a NY-style cheesecake but still a more satisfying texture than a no-bake cheesecake.
Brian B
Great recipe. My broken oven thermostat won't go below 350F but it turned out just fine. Used what I had, a mix of full fat regular and Greek non-fat yogurts. Mixed filling by hand but had to finish with an immersion blender to fully combine. Topped the servings with frozen packaged dark cherries cooked in some extra dark cherry juice, sweetened a bit, thickened with some cornstarch and then refrigerated with the cheesecake before serving. Well worth the work. Will make again.
Sylvia
I made this for Easter Brunch, and it was a huge hit! It is perfectly lemony and creamy and SO delicious! I used whole fat yogurt and Meyer Lemons from my little tree. I would not bother with the whipped cream, as it is perfect without it.
Isabella Dean
SOO GOOD!! Could have eaten it raw!
jp
This was delicious! As noted I reduced butter in crust to 4 tbl. I added more lemon juice- used 4 small lemons /about 1/3 cup. Topped with lemon zest and whipped cream!
Paula B
My first cheesecake ever; came out great, and it got rave reviews. Used some lemon curd to top it off with. Yummy!
Lucysmom
I made this for Easter and made no changes. It was delicious and a big hit! Served with whipped cream and raspberries.
Cat A
Delicious cheesecake, despite the fact that I grabbed the non-fat yogurt instead of the full fat from my frig. Texture was a bit fluffier and resulted in a slightly messy cut. But the flavor was great! I did double the lemon juice. Also used Biscoff cookies for crust...slight ginger flavor. Overall, a winner!
Lidna
Delicious, although I agree with the person who said there was too much butter in the crust. I had the same leaking problem. I baked it in a 7" pan and reduced all the ingredients by 1/3. It still took 70 minutes to bake, but I think that must just be my oven.
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