Lemon Yogurt Cheesecake
Yossy Arefi published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A tart, bright cheesecake made with abundant lemon zest and juice, full-fat or 2 percent Greek yogurt, and a smooth cream-cheese filling. It rests in a simple graham cracker crust and can be finished with whipped cream and lemon zest.
- Time
- 6 hours 15 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 13 g
- 170 g
- 150 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.71 kg before cooking, which is about 120 g per serving.
Steps
Heat the oven to 350°F (180 °C).
Prepare the crust. In a food processor or a bag, crush the graham crackers into fine crumbs.
Add the brown sugar and fine salt to the crumbs. Add the melted butter and pulse or mix until combined. If using a bag, reseal it and mix after adding the sugar and salt, then add the butter and mix again.
Press the crust mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place the pan on a baking sheet.
Bake the crust until golden brown and fragrant, 8 to 10 minutes. Let it cool slightly while preparing the filling.
Reduce the oven temperature to 300°F (150 °C).
Prepare the filling. Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl with an electric mixer.
Zest the lemons directly into the bowl. Mix on medium speed, scraping the sides and bottom occasionally, until smooth and fluffy, 4 to 5 minutes.
Juice the lemons while the cream cheese mixture is mixing. The lemons should yield about 1/4 cup juice.
Add the Greek yogurt and 1/4 cup lemon juice to the cream cheese mixture. Mix until smooth.
Scrape down the bottom and sides of the bowl. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next.
Add the flour and mix until just combined. Tap the bowl on the counter a few times to release any large air bubbles.
Pour the filling into the prepared crust, keeping the pan on the baking sheet. Gently tap the pan on the counter a few times to release air bubbles.
Bake until the cheesecake is set at the edges but still wiggly in the center, 50 to 60 minutes.
Turn off the oven, prop the door slightly open, and let the cheesecake sit in the oven for 20 minutes.
Remove the cheesecake and set it on a rack to cool to room temperature.
Refrigerate until completely cool, about 4 hours or overnight.
If desired, dollop with whipped cream and garnish with lemon zest before slicing and serving.
Notes
The cheesecake keeps covered in the refrigerator for up to 5 days. Gingersnaps can replace the graham crackers in an equal amount. For crisp-edged slices, run a knife under hot water and dry it between cuts. Cool the cooked cheesecake in the slightly ajar oven to help avoid cracks; cracks can be covered with whipped cream or fresh fruit.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 353
- Protein
- 8 g
- Carbs
- 32 g
- Fat
- 23 g
- Fiber
- 1 g
Where the calories come from
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