Go Back
This lightened-up lemon cheesecake is so creamy and easy to make! Lemon yogurt adds more creaminess and an extra boost of citrus flavor, and the filling sits atop a delicious spiced gingersnap cookie crust. A great dessert recipe for spring — or whenever you’re craving cheesecake!

Lemon Cheesecake

© Amy's Healthy Baking
Yields: 10 slices
based on Cooking Light’s lemon cheesecake
This lightened-up lemon cheesecake is so creamy and easy to make! Lemon yogurt adds more creaminess and an extra boost of citrus flavor, and the filling sits atop a delicious spiced gingersnap cookie crust. A great dessert recipe for spring — or whenever you’re craving cheesecake! Leftovers will keep for at least four days if stored in the refrigerator thoroughly covered with plastic wrap (I love this one because it seals more tightly than other brands!) or inside of an airtight container.
No ratings yet
Print Recipe Pin Recipe

Ingredients 

  • 1 cup finely crushed gingersnap crumbs (around 27-30 cookies)
  • 2 tbsp (28g) unsalted butter, melted
  • ¾ cup (144g) granulated sugar
  • 3 tbsp (22g) all-purpose flour (measured like this)
  • 3 (8 oz) packages nonfat cream cheese, softened
  • 1 (8 oz) packages ⅓-less fat cream cheese, softened
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1 (6 oz) container nonfat lemon yogurt, room temperature
  • zest from 1 Meyer lemon
  • juice from half of 1 Meyer lemon

Instructions

  • Preheat the oven to 300°F, and coat a 9”-round springform pan with nonstick cooking spray.
  • To prepare the crust, mix together the crushed gingersnaps and butter. Press the mixture into the bottom of the prepared pan, and bake at 300°F for 8 min. Set aside on a wire rack to cool.
  • To prepare the filling, cream the sugar, flour, and cream cheese in a large bowl. Add in the eggs and egg whites, one at a time, mixing well after each addition. Mix in the yogurt, zest, and juice.
  • Pour the filling over the cooled crust, and bake at 300°F for 1 hour and 10 min. Leave the oven door shut, turn off the oven, and let the cheesecake sit inside the oven as it cools for 1 hour. Remove the cheesecake, let it cool to room temperature, and cover it with plastic wrap before placing in the fridge to chill for at least 8 hours before serving.
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.