Light Lemon Cheesecake Recipe

Light Lemon Cheesecake Recipe

These enticing little treasures are perfection. They are a zesty, tangy, sweet, spicy, and soulful concentration of tasty riches you will want to savor again and again. Dig in.



90 minutes


6 servings


  • ¼ cup butter, plus extra for greasing
  • Cookie crumbs
  • 2 cups crushed gingersnaps
  • 3 lemons
  • 1 1/3 cups ricotta cheese
  • 1 cup Greek-style plain yogurt
  • 4 eggs
  • 1 tablespoon cornstarch
  • 1 Rodelle Vanilla Bean, split and scraped
  • ½ cup granulated sugar
  • Strips of lemon zest, to decorate
  • Powdered sugar, for dusting


  • Preheat oven to 350°F. Lightly grease six custard cups, or six 3 ½ - inch ceramic ramekins.
  • Melt butter and stir in the cookie crumbs. Press 1/3 cup of the mixture into the bottom of each of the ramekins. Place the ramekins in a baking dish or on a cookie sheet and chill until firm.
  • Meanwhile, finely grate the rind and squeeze the juice from the lemons. Add the ricotta, yogurt, eggs, cornstarch, Rodelle Vanilla Bean, split and scraped, and sugar and whip until a smooth batter is formed.
  • Carefully pour the batter into the ramekins. Leave the ramekins in the baking dish or on the cookie sheet and bake for 35-40 minutes, or until just firm and golden brown.
  • Cool the cheesecakes completely in their cups or ramekins then run a knife around the edges to loosen, and turn onto individual serving plates. Decorate with the lemon zest and dust with powdered sugar.

Inspired By Rodelle

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