Lemon Cheesecake Recipe
Lemon Cheesecake Recipe
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Lemon Cheesecake Recipe
This Lemon Cheesecake Recipe offers a perfect balance of tangy lemon flavor and creamy richness, making it an irresistible dessert for any occasion. Whether you’re hosting a special event or simply indulging yourself, this cheesecake is sure to impress. With a buttery graham cracker crust and a velvety smooth lemon infused filling, this recipe is easy to follow and guaranteed to be a hit.
Description
If you’re a fan of creamy desserts with a burst of citrus flavor, then this Lemon Cheesecake Recipe is exactly what you’ve been looking for; This cheesecake is a delightful treat, offering a zesty yet smooth flavor profile that combines the richness of cream cheese with the refreshing taste of lemon. It’s the perfect dessert for any gathering, holiday, or simply when you’re craving something sweet and tangy.
The crust is made from graham crackers, sugar, and butter, providing a slightly sweet, buttery crunch that complements the creamy, soft filling. The filling itself is made from a mixture of cream cheese, sugar, eggs, and freshly squeezed lemon juice, which imparts a natural citrus flavor that doesn’t overpower the dessert.
One of the reasons this Lemon Cheesecake Recipe stands out is because of the balance of flavors. The lemon gives the cheesecake a tangy punch, while the cream cheese provides a smooth, velvety texture. The addition of lemon zest enhances the citrus notes, adding depth and complexity to the flavor. Whether you’re serving this at a dinner party, a holiday celebration, or a weekend get together, your guests will be asking for seconds.
This Lemon Cheesecake Recipe is baked to perfection, resulting in a rich and firm texture that still feels light on the palate. The lemon flavor shines through without being too sharp or tart, making it the ideal dessert for those who love a little citrusy twist on the classic cheesecake. It’s simple enough to prepare but has a sophisticated flavor that will make your guests think you spent hours in the kitchen.
For the best results, be sure to chill the Lemon Cheesecake Recipe for a few hours (or even overnight) before serving, as this will help the flavors meld together and allow the cheesecake to firm up to its perfect, melt in your mouth consistency. Serve it as is, or top with fresh berries or a lemon glaze for an extra touch of elegance.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup all purpose flour
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 tsp vanilla extract
Optional for topping:
- Fresh berries (strawberries, raspberries, blueberries)
- Lemon glaze
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, flour, lemon juice, lemon zest, and vanilla extract. Continue mixing until the batter is smooth and well incorporated.
- Pour the filling over the cooled crust in the springform pan.
- Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- After an hour, remove from the oven and let the cheesecake cool completely at room temperature.
Step 3: Chill and Serve
- Once the cheesecake has cooled, refrigerate it for at least 4 hours (or overnight) to allow it to firm up completely.
- Before serving, garnish with fresh berries or a drizzle of lemon glaze if desired.
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Lemon Cheesecake Recipe
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- For the filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- ½ cup freshly squeezed lemon juice about 2 lemons
- Zest of 2 lemons
- 1 tsp vanilla extract
- Optional for topping:
- Fresh berries strawberries, raspberries, blueberries
- Lemon glaze
Instructions
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
- Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, flour, lemon juice, lemon zest, and vanilla extract. Continue mixing until the batter is smooth and well incorporated.
- Pour the filling over the cooled crust in the springform pan.
- Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- After an hour, remove from the oven and let the cheesecake cool completely at room temperature.
- Step 3: Chill and Serve
- Once the cheesecake has cooled, refrigerate it for at least 4 hours (or overnight) to allow it to firm up completely.
- Before serving, garnish with fresh berries or a drizzle of lemon glaze if desired.
Notes
- Crust Variation: If you prefer a different type of crust, you can substitute graham crackers with digestive biscuits or vanilla wafer cookies.
- Lemon Juice and Zest: Fresh lemon juice and zest are crucial for the vibrant citrus flavor. Avoid using bottled lemon juice for the best results.
- Storage: This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
