Go Back
Lemon Cheesecake

Lemon Cheesecake

This creamy baked lemon cheesecake features a smooth cream cheese and lemon yogurt filling inside a graham cracker crust. It is finished with a bright citrus touch and chilled overnight for a refreshing dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 9 inch graham cracker pie crust
  • 2 8 ounce packages cream cheese
  • 1/2 cup white sugar
  • 1 1/2 tablespoons all-purpose flour
  • 2 1/2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 eggs
  • 1 8 ounce container lemon yogurt

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually add in flour, lemon juice, lemon zest, and eggs, one at a time until just combined. Stir in yogurt. Pour into crust. Place into a baking pan filled with 1 inch of water.
  3. Bake 50 to 60 minutes, until set. Cover, cool, and chill overnight.
  4. Garnish suggestion: whipped topping and fresh lemon slices.