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For an extra burst of lemon flavor, top this cheesecake with a layer of lemon curd.I don’t sweeten whipped cream – there is no need when you’re adding it to a sweet dessert! Serve this luscious, tart and tangy lemon cheesecake with fresh whipped cream or coconut whipped cream.Dip your knife in very hot water prior to slicing for clean cuts, and wash the knife off and heat it up with hot water again before making additional cuts.I prepare it the day before I need it and make sure it chills overnight, still covered in the foil. Fully chill the cheesecake prior to slicing it.Starting with the cream cheese at room temperature also helps.
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The cream cheese won’t fully soft if you add all the ingredients in at the same time. Add the ingredients in different steps, processing well between each addition.
#Lemon cheesecake free
It’s kept gluten free by using Gluten Free Graham Crackers.
#Lemon cheesecake cracker
Lemon juice and lemon zest add a bright tang, the perfect compliment to the sweet graham cracker crust.Greek yogurt adds protein and lightens up the texture of this cheesecake, while keeping it ultra creamy and tangy.If you’re a huge lemon dessert fan like me, you’ll also love my No Bake Lemon Bars. The bright and tangy lemon flavor is such a breath of fresh air, and is the perfect spring or summer dessert. No pun intended, this new recipe takes the cake.
#Lemon cheesecake plus
I’ve made Greek yogurt cheesecakes before, and loved the light and airy texture, plus the tangy flavor it adds. Thanks for supporting the brands that keep Sunkissed Kitchen running! Why You’ll LOVE this Cheesecake Recipe *This post is sponsored by Sharp Home USA, a company who’s kitchen appliances making cooking feel luxurious. It’s definitely a new favorite dessert in our house! We love this cheesecake’s light texture and bright, tangy flavor. A healthier, gluten free lemon cheesecake, lightened up with Greek yogurt.