I don’t know about you, but I always have room for dessert (especially if it’s cheesecake)! Thankfully, our Sharp Chef Michelle Miller has a recipe that speaks to my sweet tooth and is the perfect treat for any night of the week. This Lemon Cheesecake is prepared in the Sharp Smart Combi Built-In Steam Oven (SSC2489GS) and comes out tasting like a dream.
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Why You’ll Love This Cheesecake Recipe
I’ve made Greek yogurt cheesecakes before and loved the light and airy texture, plus the tangy flavor it adds. No pun intended, this new recipe takes the cake. The bright and tangy lemon flavor is such a breath of fresh air and is the perfect light dessert.
This Recipe Works because:
- Greek yogurt adds protein and lightens up the texture of this cheesecake while keeping it ultra-creamy and tangy.
- Lemon juice and lemon zest add a bright tang, the perfect complement to the sweet graham cracker crust.
- It’s kept gluten-free by using Gluten-Free Graham Crackers.
- It’s quick & simple to make. The crust needs just 2 ingredients — graham crackers and butter, and the cheesecake uses just 5 ingredients – cream cheese, Greek yogurt, lemon, eggs, and maple syrup.
- It’s lightly sweetened with maple syrup — you’ll be surprised how perfect it is with less than half the sugar of a regular cheesecake!
How to Bake a Cheesecake
Cheesecakes are baked in a water bath, also known as a bain-marie. This means filling a larger pan with water and setting the springform pan holding the cheesecake inside the water-filled pan.
Using this method allows the cheesecake to cook more evenly without browning, sinking, or cracking. The other edges of the cheesecake will bake at the same rate as the center. It also keeps the cake from drying out or becoming rubbery.
I baked this cheesecake in my Sharp Superheated Steam Oven. This luxurious appliance has a water bath setting, so this process is easy, less messy, and works even better.
While regular steam only reaches 212°F, the Sharp Smart Combi Built-In Steam Oven (SSC2489GS) can create superheated steam up to 485°F. Steam this hot can roast meats and caramelize sugars so your food can be brown and crispy on the outside, and tender and juicy on the inside. With a Sharp Superheated Steam Oven, you can grill without smoke, roast without drying, and get the roasty-toasty, tasty results you desire. I’ve been using this oven for almost a year now, and love it for just about everything, but especially cheesecakes, muffins, and meats, like whole chickens. I have so many recipes to share with you soon using this amazing appliance!
How to Prepare The Cheesecake:
Step 1: Process the graham crackers into crumbs using a food processor. Add the melted butter, and pulse a few times to mix into the crumbs. Once you have this done, add it to the bottom of a springform pan. Press the crumbs down to form a base layer, and then set them aside.
Step 2: Prepare the cheesecake by adding the cream cheese to the food processor. Use the processor to soften the cream cheese, stopping to scrape the sides of the processor bowl a few times. Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, and lemon zest. The process is to mix it well, scraping the sides as necessary. The last part is to add the eggs and process to combine.
Step 3: Pour the cheesecake batter into the springform pan on top of the crust. Cover the cheesecake in foil, which helps the cheesecake steam and stay moist while baking.
Step 4: Bake the cheesecake in the Sharp SuperSteam+ Wall Oven. If you do not have a steam oven, add hot water to a large baking dish, and set the springform pan in the water. This will mimic the effect of a steam oven to a degree, although the results may not be as perfect.
Step 5: After the cheesecake finishes baking, allow it to cool, and then refrigerate it for 3 hours or overnight prior to slicing. This will allow it to be set and cut into clean slices.
Tips and Tricks For the Best Lemon Cheesecake
- Be sure to take your time making the cream cheese filling. Add the ingredients in different steps, processing well between each addition. The cream cheese won’t fully soft if you add all the ingredients at the same time. Starting with the cream cheese at room temperature also helps.
- Fully chill the cheesecake prior to slicing it. I prepare it the day before I need it and make sure it chills overnight, still covered in the foil.
- Dip your knife in very hot water prior to slicing for clean cuts, wash the knife off, and heat it up with hot water again before making additional cuts.
- Serve this luscious, tart, and tangy lemon cheesecake with fresh whipped cream or coconut whipped cream. I don’t sweeten whipped cream – there is no need when you’re adding it to a sweet dessert!
- For an extra burst of lemon flavor, top this cheesecake with a layer of lemon curd. This recipe uses monk fruit sweetener, but you can sub 1/2 cup of maple syrup if you prefer.
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An ultra creamy and light Greek yogurt cheesecake made with tart lemon. This is the perfect spring dessert! Make this gluten-free by using gluten-free graham crackers, if necessary.
- 300 grams gluten free graham crackers
- 5 tablespoons butter, melted
- Lemon Cheesecake
- 24 ounces cream cheese
- 1 cup Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
Add the graham crackers to a food processor bowl, and process until crumbs form. Add the melted butter, and process to combine. Press the crumbs into the base of a 9-inch springform pan.
To a clean food processor bowl, add the cream cheese, and process until the cream cheese is softened, stopping to scrape the sides of the bowl as necessary.
Add the Greek yogurt, maple syrup, lemon juice, and lemon zest. Process until mixture is fully incorporated, stopping to scrape the sides as necessary.
Add the eggs, and process until the mixture is smooth.
Pour the cheesecake batter over the crust. Cover the springform pan with a layer of foil.
Preheat the Sharp Superheated Steam Wall Oven to Steam/Bake on the water bath setting at 275º for 1 hour 30 minutes.
Once the cheesecake is baked, allow it to cool, and then refrigerate to chill for 3 hours up to overnight prior to slicing.
*To bake this cheesecake in a standard oven, wrap the base of the springform pan with foil to keep the water from getting inside and making the crust soggy. Add hot water from a kettle into the bottom of a baking dish large enough for the springform pan to sit in. It’s helpful if you have a rack to place the springform pan on. The water should come up about half of the cheesecake pan. Carefully place the pans together in the oven. This will mimic the results of a steam oven.