Ingredients for My Favourite Lemon Cheesecake
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Unsalted Butter
- 16 ounces cream cheese, softened
- Zest of 2 large lemons
- Yogurt
- Fresh Lemon Juice
- 3 large eggs
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How to Make My Favourite Lemon Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 15-20 minutes, or until lightly golden. Let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Beat in eggs one at a time, then stir in lemon zest and lemon juice.
- Pour the filling over the cooled crust.
- Bake for 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
52g
Fat
78g
Carbs
7g
