Lemon Cheesecake

Lemon cheesecake is a delightful and refreshing dessert that combines the creamy richness of classic cheesecake with the bright, zesty flavor of lemon. With a buttery graham cracker crust and a smooth, tangy filling, this dessert is perfect for any occasion, from summer gatherings to elegant dinner parties.

Why You’ll Love This Recipe

• The perfect balance of sweet and tangy flavors
• Smooth, creamy texture with a buttery crust
• Simple ingredients and easy-to-follow steps
• Can be made ahead for convenience
• A great dessert for warm weather or citrus lovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• Granulated sugar
• Butter (melted)
• Cream cheese (softened)
• Eggs
• Sour cream
• Lemon zest
• Lemon juice
• Vanilla extract
• Heavy cream
• Powdered sugar

Directions

1. Preheat oven to 325°F (163°C). Grease a springform pan.
2. Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
3. Make the filling by beating cream cheese until smooth. Add sugar, then mix in eggs one at a time.
4. Add flavor by stirring in sour cream, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
5. Bake by pouring the batter into the crust and baking for about 50-55 minutes, or until the center is slightly set.
6. Cool gradually by turning off the oven and letting the cheesecake sit inside with the door slightly open for an hour.
7. Chill in the fridge for at least 4 hours or overnight before serving.
8. Top with whipped cream made by beating heavy cream and powdered sugar until stiff peaks form.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Cooling Time: 5 hours (including chilling)
• Total Time: About 6 hours

Variations

• Gluten-Free Version: Use gluten-free graham crackers for the crust.
• Extra Lemon Flavor: Add more zest and juice for a stronger citrus taste.
• Berry Topping: Serve with fresh berries or a berry compote.
• No-Bake Version: Use gelatin to set the cheesecake instead of baking.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
• Reheating: Best served cold, but if desired, let sit at room temperature for 15 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

Bake with a water bath and cool gradually to prevent sudden temperature changes.

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after chilling overnight.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Why is my cheesecake still jiggly in the center?

A slight jiggle is normal. It will set completely as it cools.

What if I don’t have a springform pan?

You can use a regular pan lined with parchment, but removing slices may be trickier.

How do I make the crust firmer?

Press it down firmly and bake it before adding the filling.

Can I use a different citrus fruit?

Yes! Try lime or orange for a different twist.

How can I make the cheesecake lighter?

Use reduced-fat cream cheese and Greek yogurt instead of sour cream.

Can I add a topping?

Absolutely! Lemon curd, whipped cream, or fruit sauce all pair well.

What should I do if my cheesecake is too soft?

Chill it longer to allow it to set properly.

Conclusion

Lemon cheesecake is a refreshing and delicious dessert that’s perfect for any occasion. Its creamy texture, zesty flavor, and buttery crust make it a crowd-pleaser. With simple ingredients and easy steps, this recipe is one you’ll want to make again and again. Try it out and enjoy a slice of citrusy perfection!

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