Next, I whisk together the Greek yogurt, eggs, honey, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until the mixture becomes completely smooth and creamy. If I’m using cornstarch, I whisk it in until there are no lumps remaining. I’ve found that taking an extra minute to mix thoroughly gives the cheesecake a wonderfully silky texture.
Once the batter is smooth, I pour it into the prepared baking pan and level the surface with a spatula. I gently tap the pan on the counter a couple of times to release any large air bubbles, which helps create a smoother cheesecake 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. The chilling time allows the cheesecake to firm up beautifully while making the lemon flavor even brighter.
Pro Tips for Best Results
I’ve made this cheesecake with both bottled and freshly squeezed lemon juice, and fresh lemon juice always produces the brightest, freshest flavor. Trust me, it’s worth using a real lemon.
Another thing I’ve learned is never to skip the lemon zest. It contains natural citrus oils that give the cheesecake much more flavor than the juice alone.
If you have time, let the cheesecake chill 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. It should still jiggle slightly in the center when you remove it from the oven because it continues to set while cooling. (See the next page below to continue…)