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Home / Recipes / Lemon Cheesecake

Lemon Cheesecake

This velvety cheesecake has just the perfect amount of lemon to make for a light and refreshing holiday treat.
Ready in: Level: Medium
Prep: Cook: Yields: 8 Servings


  • 1/2 c graham cracker crumbs
  • 1/4 c of butter (melted)
  • 16 oz fat free cream cheese (2 packages, room temperature)
  • 1 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/2 c sugar
  • 3 eggs (room temperature)
  • 1 t vanilla extract
  • 1 lemon (juice and zest only)


Step 1

For the crust, mix the graham cracker crumbs and melted butter together.

Step 2

Press the mixture onto the bottom of an ungreased 8 or 9-inch springform pan and chill.

Step 3

Preheat the oven to 300°.

Step 4

In a food processor fitted with a steel blade, cream together the cream cheese and sugar.

Step 5

Add the eggs, vanilla, 8oz of yogurt, lemon juice and zest and mix until combined.

Step 6

Spoon the mixture into the crust.

Step 7

Place the cheesecake on the middle rack of your oven.

Step 8

Add a pan of water on the lower rack.

Step 9

Bake for 50 to 60 minutes being careful not to open the oven while the cheesecake is baking.

Step 10

Turn off the oven and allow the cheesecake to cool for 30 minutes in the oven with the door ajar.

Step 11

Remove the cheesecake and continue to cool on a wire rack.

Step 12

Once cooled, garnish with fresh blueberries or any other of your favorite fruits.


Calories: 190, Calories from Fat: 80, Total Fat: 9g, Cholesterol: 90mg, Total Carbohydrate: 14g, Dietary Fiber: 3g, Protein: 12g, Calcium: 20%


Organic Greek Yogurt

Authentic, organic Greek yogurt. Plain, simple, thick, rich and delicious.
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