Next, I add the Greek yogurt, eggs, cornstarch, fresh lemon juice, and lemon zest to my blender. I blend everything until the mixture becomes completely smooth, creamy, and slightly fluffy. The fresh lemon zest releases an incredible citrus aroma while blending, making the batter smell absolutely amazing. I always scrape down the sides of the blender once or twice to make sure every bit of cornstarch is fully incorporated.
Once the batter is perfectly smooth, I pour it into my prepared pan. Before placing it in the oven, I gently tap the pan against the counter a few times to release any trapped air bubbles. I’ve learned that this simple trick helps create a smoother cheesecake with fewer cracks on the surface.
Finally, I bake the cheesecake for about 60 minutes, until the top turns beautifully golden and the center is just set with a slight wobble. It naturally puffs up during baking and gently settles as it cools, which is completely normal. After baking, I let it cool in the pan for about 30 minutes before transferring it to the refrigerator. I always chill it for at least two hours, but overnight is even better because the texture becomes extra creamy and the lemon flavor develops beautifully.
Pro Tips for Best Results
I tested this recipe using both low-fat and full-fat Greek yogurt, and the full-fat version consistently produced the richest, creamiest cheesecake. Trust me, it’s worth using the full-fat yogurt if possible.
Another thing I learned is that fresh lemon juice and freshly grated zest make a huge difference. Bottled lemon juice simply doesn’t provide the same bright, vibrant flavor.
Don’t skip the overnight chill if you have time. I’ve tasted it after only two hours and after chilling overnight, and the overnight version is noticeably creamier and more flavorful.
Common Mistakes to Avoid
The biggest mistake I made the first time was blending the batter for too short a time. Any remaining cornstarch lumps can affect the smooth texture, so I now blend until everything is completely silky. (See the next page below to continue…)