If you want a firmer cheesecake texture, add the cornstarch and whisk until it is completely incorporated and there are no lumps.
Pour the lemon cheesecake batter into the prepared baking pan and smooth the top.
Bake for 30–35 minutes, or until the edges are set and the center is still slightly jiggly. Avoid overbaking because the cheesecake will continue to set as it cools.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate for 1–2 hours before slicing and serving. You can also chill it overnight for an even firmer and creamier texture.
Tips for the Best Lemon Cheesecake
Use thick Greek yogurt for the creamiest texture. A thicker yogurt will also help the cheesecake hold its shape better.
Freshly squeezed lemon juice and fresh lemon zest give the best flavor. The zest adds a beautiful citrus aroma without making the cheesecake too tart. (See the next page below to continue…)