ALL RECIPES, Desserts

Lemon Cheesecake

Lemon Cheesecake

Lemon Cheesecake is a refreshing twist on the classic cheesecake, combining a creamy, tangy filling with a buttery crust. This recipe is great for spring, summer, or whenever you’re craving a light, citrusy dessert!

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 3 (8 oz) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon zest (from 1 large lemon)
  • 1/4 cup fresh lemon juice

For the Lemon Topping (optional):

  • 1/2 cup lemon curd (store-bought or homemade)
  • Fresh lemon slices or zest, for garnish

Instructions

Step 1: Prepare the Crust

  1. Preheat the Oven: Preheat the oven to 325°F (165°C).
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
  3. Press into Pan: Press the crumb mixture into the bottom of a 9-inch springform pan, using the bottom of a glass to press firmly. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Filling

  1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
  2. Add Sugar and Flour: Add the sugar and flour, beating until combined.
  3. Add Eggs One at a Time: Add the eggs one at a time, mixing after each addition.
  4. Add Lemon Flavor: Add the sour cream, heavy cream, lemon zest, and lemon juice, mixing until smooth and well combined. Be careful not to overmix, as this can cause cracks in the cheesecake.

Step 3: Bake the Cheesecake

  1. Prepare a Water Bath: Wrap the bottom of the springform pan in two layers of foil to prevent water from leaking in. Place the pan in a larger roasting pan and pour hot water into the roasting pan, filling it halfway up the side of the springform pan.
  2. Bake: Carefully place the pan in the oven and bake for 60-70 minutes, until the edges are set and the center is slightly jiggly.
  3. Cool Gradually: Turn off the oven, leave the oven door open slightly, and let the cheesecake cool for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, or overnight.

Step 4: Add the Topping and Serve

  1. Add Lemon Curd (Optional): Once the cheesecake is chilled, spread a layer of lemon curd over the top for extra flavor.
  2. Garnish and Serve: Garnish with fresh lemon slices, zest, or berries before slicing and serving.

Enjoy the Lemon Cheesecake, creamy, and perfect for any occasion!

Monchanoke