Baked lemon cheesecake

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins

A light, bright baked cheesecake made with Greek yoghurt.

Yields 4


  • 1 1/2 cups ginger spice cookies
  • 1/2 cup hazelnuts
  • 1/3 cup butter, melted
  • 250g cream cheese (either spreadable or at room temperature)
  • 200g Greek yoghurt
  • 1/2 cup sugar
  • 2 eggs
  • zest of one lemon
  • 1 tablespoon vanilla
  • crème fraîche (or whipping cream)
  • blueberries, to garnish
  • icing sugar, to garnish


  1. Pre-heat oven to 300˚F.
  2. If your mini-springform pans are not non-stick, lightly grease them.
  3. Place the cookies and hazelnuts in the bowl of a food processor, and pulse until your mixture is the texture you like it. I prefer some chunkier pieces of both cookie and nut, you may prefer a finer crumb.
  4. In a separate bowl, add melted butter to the crumb mixture and mix until well combined.
  5. Distribute the crumbs evenly in the springform pans and press down with your fingers on the crumbs until is forms a more or less solid block.
  6. Place pans in the fridge whilst you prepare the filling.
  7. Using either a stand mixer with a paddle attachment or electric hand beaters, combine cream cheese, yoghurt and sugar until mixture is creamy.
  8. Add the eggs, one at a time, mixing well after each addition.
  9. Stir in the lemon zest and vanilla.
  10. Pour mix into the prepared pans over the crust.
  11. Rap the pans a couple of times on a countertop to distribute the filling evenly.
  12. Bake for 35 minutes. The top of the cheesecake should still be a little wobbly.
  13. Remove from oven and allow to cool to room temperature.
  14. Refrigerate, removing from fridge about 10-15 minutes before you will serve them.
  15. Serve with a dollop of crème fraîche and blueberries, dusting some icing sugar over the top right before you serve.


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