Lemon Cheesecake


Courtesy of Elif Selvili

Using yogurt cheese instead of cream cheese adds an interesting tangy dimension to this dessert. Some of the butter in the crust is replaced with olive oil to reduce the saturated fat. Pureed or whole berries can be substituted for the lemon zest and lemon juice to create different flavors.


Lemon Cheesecake


For 8 Person(s)


  • For the crust:
  • 12 graham crackers
  • 1/2 cups chopped pecans (optional)
  • 4 tablespoons butter, melted
  • 2 tablespoons olive oil
  • For the filling:
  • 2 cups yogurt cheese
  • 3 eggs
  • 1/2 cups sugar
  • 1/2 lemon, juiced
  • 1 tablespoons lemon zest
  • 1/2 teaspoons salt

Lemon Cheesecake Directions

  1. Place the crackers and pecans (if using) into a food processor and grind to a fine consistency. Pour in the melted butter and olive oil and blend well.
  2. Pat onto the bottom and sides of a 9-inch cheesecake pan and chill for about 1 hour before baking.
  3. Preheat the oven to 375°.
  4. Place all of the filling ingredients into a food processor and blend thoroughly. Pour into the crust and bake for 35 minutes. Allow the cake to cool to room temperature and place in the refrigerator to chill for 3 to 4 hours.

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