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Bring some zest to your regular cheesecake by adding the magic ingredient of ‘Lemon’. Here is the full recipe.

Baked Lemon & Yogurt Cheese Cake

Course: Desert
Cuisine: English
Cooking Time: 45 minutes
Preparation Time: 20 minutes
Ricotta Cheese   250 g
Greek Yogurt      350 g
Lemon zest         1 tbsp
Lemon juice       2 and 1/2 tbsp
Caster sugar      70 g
Eggs                     4
Plain flour         ¼ cup
Almonds (optional) for decoration
Graham crackers (crushed) – 2 cups
Lemon zest       1 tsp
Salt                     ¼ tsp
Butter                ½ cup
  1. For the base: all the ingredients for base in a food processor and whizz to get a crumb like texture
  2. Line a 23-inch springform tin with wax paper and pour the base and even it out with your finger or a spatula.
  3. Bake at 180-degree Celsius oven for 10 mins, then let it cool

    For the cheesecake:

  4. Put ricotta cheese, yogurt, lemon zest, lemon juice and sugar in a bowl and beat.
  5. Use Blender in case the cheese is little crumbly.
  6. Beat the eggs and add to the cheese mixture
  7. Mix in flour and transfer into the tin over the cooled base
  8. Bake in a preheated oven at 180 degrees Celsius for 35 – 40 mins.
  9. Do the skewer test to check if its cooked in the middle
  10. Turn off the oven and let the cake cool in the oven with oven door ajar
  11. Scatter slivered almonds and enjoy.


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