Light lemony cheesecake


  • Prep Time25 mins
  • Total Time25 mins
  • Makes8 to 10 servings
*PLUS Refrigeration Time: 120 minutes, Baking Time: 60 minutes


  • finely grated lemon zest, of 1 lemon

  • 1 cup low-fat granola, such as Quaker Harvest Crunch Low Fat cereal

  • 2 tbsp brown sugar

  • 4 tsp butter

  • 1 1/2 cups lemon yogurt

  • 250-g pkg light cream cheese, about 1 cup

  • 1 1/2 cups ricotta, or a 475-g container

  • 4 tsp cornstarch

  • 2 tsp vanilla

  • 6 eggs

  • 1 cup granulated sugar


  • To make crust, preheat oven to 350F (180C). Grate peel from lemon and divide in half. Combine half of peel with granola and brown sugar in a food processor. Whirl mixture until fine. Add room-temperature butter and whirl briefly until combined. Spray sides and bottom of a 9-inch (23-cm) springform pan with cooking spray. Turn crust mixture into springform pan. Pat evenly over bottom. Bake in centre of oven until edges are lightly browned, about 10 minutes. Remove from oven and place springform pan on a baking sheet. This will catch any spills while baking lemon filling.

  • Meanwhile, to prepare filling, place yogurt, cheeses, cornstarch and vanilla in food processor. Whirl until smooth, stopping and scraping down sides as needed. Add eggs, sugar and remaining lemon peel. Whirl until smooth. Pour into hot crust. Return to centre of oven and bake until a cake tester inserted into middle comes out clean, and cake seems set in centre when pan is jiggled, about 50 to 60 minutes. Remove from oven. To minimize cracking of top, immediately run a knife around cake edges. Cool on a rack, then refrigerate until cold, at least 2 hours. Cover with plastic wrap for longer storage. Cake will keep well, covered and refrigerated, for up to 2 days.

Nutrition (per serving)

Calories 377, Protein 12.9g, Carbohydrates 41.6g, Fat 17.7g.

Serve this light-textured cheesecake with fresh blueberries and light sour cream.