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Food : Lemon cheesecake with Greek yoghurt

I love food. There's no denying that. I'm fond of a lot of things especially dessert. I'd rather skip a course during dinner if it means I can have desert instead. One of my favourite deserts is cheesecake. If it's on the menu I would take it. I've tasted a lot of cheesecakes in my life but I've only baked two myself. The first one I ever baked was a long time ago. It was a huge cheesecake which my sister and I tried to eat over a series of days but had to throw it away because it was just too much. Unfortunately I never held on to that recipe so the chances of me finding it back after 7 years are slim. However I stumbled upon a new recipe.

Lemon cheesecake with Greek yoghurt. I found the idea on the website which directed me to the website of The pictures were so pretty and the recipe seemed simple enough I could bake it. So I baked it but made a few tweeks here and there. You can check out the original recipe through the link or you can try mine which is just slightly different.




1 cup (250gr) white whole wheat flour 2 tablespoons granulated sugar ¼ teaspoon salt 1 teaspoon lemon zest (from 1 small lemon) 6 tablespoons cold, unsalted butter, cut into cubes 1 tablespoon cold milk

8 gingerbread biscuits


2 cups full fat Greek yogurt (2% will work but we prefer these with the full-fat yogurt) ½ cup granulated sugar 1 teaspoon cornstarch 2 eggs heaping tablespoon lemon zest Lemon juice (you will need 2-3 medium lemons for zest and juice) ½ teaspoon vanilla extract


2 tablespoons raspberry jam

4 tablespoons water


Preheat the oven to 180 °C. For the crust take a a large bowl. Mix all the ingredients (except the gingerbread biscuits) with your hands until you get the cookie-dough consistency. Afterwards crumble the gingerbread biscuits with your hand and mix it with the dough. Spread the dough into the baking dish that has been fully buttered and covered with a sheet of parchment paper. Let the crust bake in the oven for 15 minutes. Take it out when it looks golden.

Reduce the temperature to 160 °C. Take a large bowl and mix the Greek Yoghurt, sugar and cornstarch until it becomes a smooth mixture. Then add the eggs, the vanilla extract, the lemon juice and the zest. Mix it until smooth and pour it into the baking dish on top of the crust. Let it bake for 35 - 40 minutes depending on your oven. Take it out and let it cool off.

In the meantime you can make a layer of berry jam. Take a pan and heat up two tablespoons of your favorite flavor jam and mix it with 4 tablespoons of water. Whisk until you have a liquid consistency and pour it over the cheesecake. Let it cool off.

Let the cheesecake cool off for two hours before putting it in the fridge for 3 hours before serving. Use the parchment paper to pull the cheesecake out of the dish. You can use fresh fruit to decorate. Enjoy !

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