Lemon-Yogurt Cheesecake

Lemon-Yogurt Cheesecake

1 Review
From: EatingWell Magazine, Charter Issue 1990

This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 cup graham-cracker crumbs
  • ½ cup gingersnap crumbs
  • ⅓ cup crushed walnuts
  • ⅓ cup canola oil, or corn oil
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 2 cups yogurt cheese, made from 48 ounces low-fat yogurt
  • 8 ounces low-fat cream cheese, softened
  • 4 eggs, at room temperature, well beaten
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated lemon peel
  • 1 cup low-fat yogurt, (8 ounces)
  • 4 tablespoons plus 1 teaspoon honey
  • 2 tablespoons cornstarch
  • 1 cup fresh blueberries
  • 1 cup fresh cherries, pitted
  • 12 strawberries, quartered lengthwise


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  1. To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press into the bottom and 1½ inches up the sides of the pan. Chill at least 15 minutes.
  2. To make cheesecake: Preheat oven to 300°F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.
  3. Bake for 1 hour and 20 minutes, or until the center sets. Cool in the over with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.
  4. To make topping: Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan. Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears. Remove from heat and cool.
  5. In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey. Spread a layer of cherries around the outside edge of cheesecake. Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare. Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.
  • Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition information

  • Per serving: 263 calories; 11 g fat(3 g sat); 1 g fiber; 35 g carbohydrates; 7 g protein; 31 mcg folate; 56 mg cholesterol; 24 g sugars; 168 IU vitamin A; 12 mg vitamin C; 128 mg calcium; 1 mg iron; 148 mg sodium; 243 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 other carbohydrate, 1 fat

Reviews 1

July 04, 2016
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By: EatingWell User
Beautiful 4th of July dessert Cheesecake was a hit for a Patriotic themed dinner on a very hot day. Loved how light and cool. Directions, including making the yogurt cheese seemed time consuming, but it was actually fun and easy to make. Be sure to read all directions and allow time. I used canola oil in crust, but thought it a bit strong. Pros: Creamy and smooth, light and cool summer dessert. Fun to make Cons: Took about 15 minutes longer to set. Needs to have bottom wrapped in foil before baking.
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