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Tangy Lemon Cheesecake
Print Recipe
This Tangy Lemon Cheesecake is to die for, it is extremely delicious and creamy, a must-have!
Course
Dessert, Snack
Cuisine
American
Keyword
Cheese, Dessert
Prep Time
1
hour
hr
Cook Time
1
hour
hr
Refrigerating Time
13
hours
hrs
Total Time
15
hours
hrs
Servings
8
Slices
Calories
267
Cost
$32
Equipment
1 10" Springform Pan
Ingredients
250
Grams
Graham Crackers
½
Cup
Butter (Melted)
1
Tbsp
Sugar
1
Kg
Cream Cheese
2
Cups
Sugar
⅓
Cup
Greek Yoghurt
¼
Cup
Flour
50
Ml
Lemon Juice
Rind Of One Lemon
3
Tsp
Vanilla Essence
4
Eggs (Room Temperature)
Blueberries For Topping
Instructions
Preheat oven to 180°C
Using a food processor, break the graham crackers into crumbs.
Pour into a medium bowl and stir in sugar and melted butter until combined.
Press firmly and form a crust to the bottom of a 10" Springform Pan
Bake for 10 minutes.
In a large bowl, beat the cream cheese.
Followed by that, add in the sugar, and beat that in as well.
Add the greek yoghurt, lemon juice, lemon rind, flour and vanilla essence and combine.
Add the eggs one at a time, beating after each addition, stopping after the final egg is added into the batter.
Pour the cream cheese mixture into the springform pan.
Let the cheesecake bake in the oven for one hour.
Then, let the cheesecake rest in the oven for one hour.
Top with blueberries and refrigerate overnight.
The next day, remove the springform pan and cut the perfect slice!
Enjoy & Happy Cooking!