This Lemon Cheesecake is rich, smooth, and creamy with bright citrus flavor in every bite. Made with cream cheese, lemon juice, and lemon yogurt inside a buttery graham cracker crust, it’s an easy dessert that’s perfect for spring, summer, holidays, or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (9-inch) graham cracker pie crust 2 (8-ounce) packages cream cheese, softened 1/2 cup granulated sugar 1 1/2 tablespoons all-purpose flour 1/2 cup egg substitute 2 1/2 tablespoons fresh lemon juice 1 (8-ounce) container nonfat lemon yogurt
Instructions
1. Preheat the oven to 350°F (175°C). Place the graham cracker crust on a baking sheet. Beat the cream cheese and sugar together until smooth. Mix in the flour until incorporated. Add the egg substitute and lemon juice, mixing until smooth. Fold in the lemon yogurt until fully combined. Pour the cheesecake filling into the prepared crust. Bake for 50 to 60 minutes or until the center is set. Allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours before slicing. Serve chilled with fresh lemon slices or whipped cream if desired.
Notes
Use room-temperature cream cheese for the smoothest filling. Fresh lemon juice provides the best flavor. Refrigerate overnight for even cleaner slices. Store covered in the refrigerator for up to 5 days. Freeze individual slices for up to 2 months.
Find it online: https://www.broodrecipes.com/lemon-cheesecake/