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Lemony Light Cheesecake Recipe

Indulge in this guilt-free delight! Our Lemony Light Cheesecake recipe is lighter and healthier than traditional cheesecakes, without sacrificing any of the creamy, tangy goodness. Made with a simple cookie crust and a fluffy, lemon-infused filling, this cheesecake is perfect for any occasion. Prepare to impress your family and friends with this elegant and surprisingly easy dessert!

Prep Time 30 mins
Cook Time 110 mins
Calories 187.6 kcal
Protein 12g
Rating 3.0 (1 Reviews)
Lemony Light Cheesecake 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemony Light Cheesecake

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How to Make Lemony Light Cheesecake

  1. Preheat oven to 325°F (160°C).
  2. Spray a 9-inch springform pan with non-stick cooking spray.
  3. **Crust:** In a medium bowl, combine 1 ½ cups (150g) finely crushed graham crackers and ¼ cup (50g) melted unsalted butter. Mix until evenly moistened.
  4. Press the mixture firmly into the bottom of the prepared springform pan.
  5. Refrigerate while you prepare the filling.
  6. **Filling:** In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth.
  7. Gradually add ¾ cup (150g) granulated sugar, beating until combined.
  8. Add ¼ cup (30g) all-purpose flour and mix until just incorporated.
  9. Add 4 large eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
  10. Beat on low speed for 30 seconds, scraping down the sides of the bowl.
  11. Beat on medium speed for 15-30 seconds, or until just combined. Do not overmix.
  12. Pour the filling over the prepared crust.
  13. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
  14. Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Do not overbake!
  15. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
  16. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  17. Cover and refrigerate for at least 6-8 hours, or preferably overnight, before serving. Can also be frozen for later use.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

50g

Fat

33g

Carbs

4g

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Weeknight Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Oven Dinner Party Holiday Event Cheesecake Cheese Christmas Thanksgiving Equipment Number Of Servings 4 Hours Or Less