Lemon Yogurt Cheesecake recipe
When you're done baking, you'll have a beautiful and mouth-watering cheesecake that's sure to impress your guests. The lemon yogurt filling will be set and creamy, with a slight jiggle in the center. The graham cracker crust will be golden brown and crunchy, with a hint of buttery flavor.And the whole thing will be topped off with a tangy and sweet lemon glaze that's simply irresistible.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Oven
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup lemon zest
- 1/4 cup chopped fresh mint
- 1/4 cup confectioners' sugar
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10-12 minutes, or until lightly browned.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and beat until well combined.
- Beat in the eggs one at a time, followed by the yogurt, lemon juice, vanilla extract, lemon zest, and mint.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 50-60 minutes, or until the filling is set and the edges are slightly puffed.
- Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours.
- When ready to serve, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
- Dust the top with confectioners' sugar and serve with fresh mint leaves.
Notes
Nutritional Facts per Portion:
Calories: 250
Fat: 18g
Carbs: 30g
Protein: 6g