Light and Delicious Lemon Cheesecake

Why Make This Recipe

Light & Delicious Lemon Cheesecake is a great dessert choice for many occasions. Its sweet and tangy flavors make it refreshing and satisfying. This cheesecake is not too heavy, making it perfect after a big meal or as a treat on a warm day. Plus, it’s easy to make and will impress your friends and family!

How to Make Light & Delicious Lemon Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 6 TBSP unsalted butter, melted
• Pinch of salt
• 3/4 lb cream cheese, softened
• 1 lb ricotta cheese
• 4 eggs
• 1 1/3 cups sugar
• 1/4 cup plus 2 TBSP fresh-squeezed lemon juice
• 2 TBSP lemon zest
• 1/2 teaspoon vanilla
• 1 1/2 TBSP cornstarch
• 1 1/2 TBSP water
• 1 cup cream, whipped (optional)

Directions

1. Preheat your oven to 300°F.
2. Crush the graham crackers in a food processor or put them in a plastic bag and crush them with a mallet or rolling pin.
3. In a bowl, stir together the melted butter, graham cracker crumbs, and salt.
4. Press this mixture firmly into the bottom and 3 inches up the sides of a 9-inch springform pan. Place it in the refrigerator for 15 minutes.
5. In a food processor, combine the cream cheese, ricotta, eggs, sugar, lemon juice, lemon zest, and vanilla. Blend until smooth.
6. In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the cheese mixture and combine well.
7. Pour the cheese mixture over the crust in the springform pan.
8. Bake for 1 hour and 10 minutes. The cheesecake will jiggle slightly but will firm up as it cools.
9. Turn off the oven and let the cheesecake cool inside for about 20 minutes with the door closed.
10. Remove it from the oven and place it on a wire rack to cool completely.
11. Refrigerate for at least four hours, or preferably overnight.
12. Top with whipped cream if you like before serving.

How to Serve Light & Delicious Lemon Cheesecake

When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into pieces and serve on plates. You can add whipped cream or extra lemon zest on top for a beautiful presentation.

How to Store Light & Delicious Lemon Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. If you want to keep it longer, you can freeze individual slices. Wrap them in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months.

Tips to Make Light & Delicious Lemon Cheesecake

• Make sure the cream cheese is softened properly. This will help achieve a smooth texture.
• Use fresh lemon juice and zest for the best flavor.
• Be careful not to overbake the cheesecake; it should be slightly jiggly in the center when done.
• For a firmer cheesecake, let it rest longer in the fridge before serving.

Variation

If you want to try something different, consider adding a fruit topping, like strawberries or blueberries. You can also mix some of the lemon zest with the graham cracker crust for extra flavor.

FAQs

1. Can I use a different type of cheese?
Yes, you can use other soft cheeses like mascarpone instead of ricotta, but it will change the flavor.

2. How can I make this cheesecake gluten-free?
You can use gluten-free graham crackers or a gluten-free cookie crumb for the crust.

3. Can I make this cheesecake ahead of time?
Absolutely! In fact, it’s best if made a day in advance to let the flavors develop. Just store it covered in the fridge.

Light & Delicious Lemon Cheesecake

A refreshing and satisfying cheesecake with sweet and tangy flavors, perfect for warm days or after a big meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Crust

• 2 cups graham cracker crumbs
• 6 TBSP unsalted butter, melted
• 1 pinch salt

Filling

• 3/4 lb cream cheese, softened Make sure it's softened properly.
• 1 lb ricotta cheese
• 4 pcs eggs
• 1 1/3 cups sugar
• 1/4 cup fresh-squeezed lemon juice Use fresh for best flavor.
• 2 TBSP lemon zest
• 1/2 tsp vanilla
• 1 1/2 TBSP cornstarch
• 1 1/2 TBSP water
• 1 cup cream, whipped (optional) Optional topping.

Method

 

Preparation

1. Preheat your oven to 300°F.
2. Crush the graham crackers in a food processor or put them in a plastic bag and crush them with a mallet or rolling pin.
3. In a bowl, stir together the melted butter, graham cracker crumbs, and salt.
4. Press this mixture firmly into the bottom and 3 inches up the sides of a 9-inch springform pan. Place it in the refrigerator for 15 minutes.

Filling Preparation

1. In a food processor, combine the cream cheese, ricotta, eggs, sugar, lemon juice, lemon zest, and vanilla. Blend until smooth.
2. In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the cheese mixture and combine well.

Baking

1. Pour the cheese mixture over the crust in the springform pan.
2. Bake for 1 hour and 10 minutes. The cheesecake will jiggle slightly but will firm up as it cools.
3. Turn off the oven and let the cheesecake cool inside for about 20 minutes with the door closed.
4. Remove it from the oven and place it on a wire rack to cool completely.
5. Refrigerate for at least four hours, or preferably overnight.
6. Top with whipped cream if you like before serving.

Notes

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 2 months.
Tip: Be careful not to overbake the cheesecake; it should be slightly jiggly in the center when done.