The BEST Lemon Cheesecake Recipe

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and can create a lighter texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for setting.

Preheat the oven to 350°F.

In a food processor, add 2 1/4 cups of graham crackers and pulse until broken up.

Add 3 tablespoons of sugar and pulse a few more times.

Drizzle in 6 tablespoons of melted butter and pulse until the mixture comes together.

Prepare a 9-inch springform pan with extra-wide aluminum foil to prevent sogginess.

Add the crumb mixture to the pan and press down with a flat-bottomed glass to compress it, leaving about an inch of space up the sides.

Bake the crust in the oven at 350°F for 10 to 15 minutes until fragrant and golden.

While the crust is baking, prepare lemon sugar by zesting 2 lemons and mixing with 1 cup and 1/4 sugar in a food processor until it resembles wet sand.

In a large bowl or stand mixer, add 4 packages of softened cream cheese and 1/4 teaspoon salt, then add the lemon sugar and mix on medium-high for about 2 minutes until smooth, scraping down the bowl as needed.

Add 3 room temperature eggs one at a time, mixing on low speed and allowing each egg to incorporate before adding the next.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens