Lemon Yogurt Cheese Cake
A luscious lemon yogurt cheesecake with a tangy citrus flavor, creamy texture, and a tender crumb, perfect for light desserts and citrus lovers alike.
Ingredients
Instructions
- In a blender, blend lemon yogurt and Ricotta cheese until smooth.
- Combine eggs, sugar, and flour until smooth and add to the blended cheese mixture; blend again.
- Add vanilla and salt; blend until well combined.
- Add lemon juice and grated lemon peel; blend thoroughly.
- Pour the batter into a greased 8-inch spring-form pan.
- Bake at 350°F (175°C) for 1 hour or until set.
Tips & Substitutions
For a lighter texture, make sure to blend the Ricotta cheese thoroughly with the yogurt until completely smooth. If you don't have lemon yogurt, you can substitute with plain yogurt and add extra lemon juice and zest to taste. Ensure your eggs are at room temperature for better incorporation. Consider adding a hint of almond extract for a unique flavor twist.
Serving Suggestions
Serve the Lemon Yogurt Cheese Cake chilled, garnished with fresh berries or a dollop of whipped cream for added richness. It pairs beautifully with Sunny Salad for a refreshing contrast. A light dusting of powdered sugar adds a nice touch, making it perfect for summer gatherings or as a dessert after a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, preheat the oven to 325°F (160°C) and warm the cheesecake for about 15-20 minutes until just heated through. Avoid microwaving, as it can change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Yogurt Cheese Cake contains roughly 293 calories, with 6g protein, 53g carbohydrates, and 2g fat. It is a good source of iron (13% of the Daily Value), protein (12% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 549mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the Lemon Yogurt Cheese Cake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).