Creamy Lemon Cheesecake

This creamy lemon cheesecake is bright, silky, and topped with a luscious lemon glaze for the ultimate fresh citrus dessert.

Ingredients

• 1 1/2 cups (150 g) graham cracker crumbs
• 5 tablespoons (70 g) unsalted butter, melted
• 2 cups (450 g) cream cheese, softened
• 1 cup (250 g) Greek yogurt
• 2 large eggs
• 1/3 cup (80 ml) honey or 1/2 cup (100 g) sugar
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup (120 ml) lemon curd
• Whipped cream and lemon slices, for garnish

Instructions

1. Preheat the oven to 170°C (340°F). Line or lightly grease a 6-inch or small springform pan.
2. Mix the graham cracker crumbs with melted butter until evenly coated. Press firmly into the bottom of the pan to form the crust, then chill while you make the filling.
3. In a large bowl, beat the cream cheese until smooth. Whisk in the Greek yogurt, eggs, honey, lemon zest, and lemon juice until fully combined and creamy.
4. Pour the filling over the crust and smooth the top. Bake for 30–35 minutes, or until the edges are set and the center still has a slight wobble.
5. Let the cheesecake cool to room temperature, then chill for 1–2 hours until fully set.
6. Spread the lemon curd over the chilled cheesecake, letting a little drip over the edges if desired. Garnish with whipped cream, extra lemon zest, and lemon slices before slicing and serving.

Tip: For the smoothest texture, make sure the cream cheese, yogurt, and eggs are at room temperature before mixing.