Greek lemon cheesecake

    This classic Greek cheesecake dessert has no biscuit base. Instead, it is baked in ramekins in a water bath. It's lovely served with redcurrants or raspberries on top.


    Dorset, England, UK
    3 people made this

    Serves: 6 

    • For the cheesecake
    • 400g cream cheese
    • 4 teaspoons finely grated lemon rind
    • 100g caster sugar
    • 300g Greek yoghurt
    • 1/2 teaspoon vanilla extract
    • 3 large eggs
    • To serve
    • fresh berries
    • icing sugar for dusting

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 150 C / Gas mark 2.
    2. Beat cream cheese and lemon rind together until softened. Beat in caster sugar, Greek yoghurt and vanilla extract.
    3. Whisk eggs thoroughly, strain through a sieve into the cream cheese mixture and beat well. Pour into 6 individual ramekin dishes. Place in a deep sided roasting tin with boiling water half way up the sides.
    4. Bake for 35 to 40 minutes. Serve warm or chilled with berries on top and dusted with icing sugar.

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