Next, I whisk together the Greek yogurt, eggs, fresh lemon juice, lemon zest, honey, vanilla extract, and a pinch of salt until the mixture becomes completely smooth and creamy. The fresh lemon zest instantly releases its fragrant oils, filling my kitchen with an amazing citrus aroma. I make sure there are no lumps before moving on to the next step.
If I want a slightly firmer cheesecake, I whisk in the cornstarch until it’s fully incorporated. Then I pour the batter into the prepared baking pan and smooth the top with a spatula. I gently tap the pan on the counter a couple of times to remove any large air bubbles, which helps create a smoother finish after baking.
Finally, I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a slight wobble. After removing it from the oven, I let it cool completely before refrigerating it for at least 1 to 2 hours. Chilling transforms the texture into a wonderfully creamy cheesecake that’s easy to slice and even more flavorful.
Pro Tips for Best Results
I’ve tested this recipe with bottled lemon juice and freshly squeezed lemons, and fresh lemon juice always gives the brightest, most refreshing flavor. Trust me, it’s worth squeezing a fresh lemon.
Another thing I’ve learned is not to skip the lemon zest. It contains natural citrus oils that provide much more flavor than the juice alone.
If you have extra time, chill the cheesecake overnight. The texture becomes even creamier, and the lemon flavor develops beautifully.
Common Mistakes to Avoid
The first mistake I made was overbaking the cheesecake. The center should still jiggle slightly when it comes out of the oven because it continues to set while cooling. (See the next page below to continue…)