Lemon Cheesecake Recipe
If you’re on the hunt for a dessert that perfectly balances creamy richness and zesty brightness, look no further than this Lemon Cheesecake Recipe. This dessert is not just a sweet ending to a meal; it’s an experience! Every bite is a delightful blend of smooth cream cheese, bright lemon flavor, and a crumbly graham cracker crust that has just the right amount of sweetness. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress.
Why Cooks Rave About It
Cooks rave about this Lemon Cheesecake Recipe for several reasons. First, the tartness of the lemon juice and zest cuts through the creaminess of the cheesecake, creating a harmonious balance that leaves your taste buds dancing. Second, the combination of ingredients results in a cheesecake that’s rich but not overly heavy, making it a perfect dessert for any season. Plus, the bright yellow topping of lemon curd adds a beautiful finish, making it visually stunning as well as delicious.
Ingredient Breakdown
To create this delightful cheesecake, gather the following ingredients:
- 1 3/4 cups graham cracker crumbs: For a buttery, crunchy crust.
- 2 tablespoons granulated sugar: To sweeten the crust just slightly.
- 1/3 cup unsalted butter, melted: To bind the crumbs and add richness.
- 32 ounces cream cheese, softened: The star of the show, providing that creamy texture.
- 1 cup granulated sugar: Sweetens the filling beautifully.
- 4 teaspoons all-purpose flour: Helps stabilize the cheesecake.
- 2/3 cup sour cream, room temperature: Adds a slight tang and creaminess.
- 2 teaspoons lemon zest: For an extra punch of lemon flavor.
- 1/4 cup fresh lemon juice: The key ingredient for that refreshing taste.
- 4 large eggs, room temperature: Provides structure and richness.
- 1 egg yolk, room temperature: Adds creaminess and helps with texture.
- Lemon curd for topping: Optional, but highly recommended for that finishing touch.
Toolbox for This Recipe
To make this Lemon Cheesecake Recipe, you will need the following tools:
- 9-inch springform pan: Perfect for baking and easy to remove the cheesecake.
- Mixing bowls: For mixing the crust and filling.
- Electric mixer: To ensure a smooth and creamy filling.
- Measuring cups and spoons: For accurate ingredient measurements.
- Rubber spatula: For scraping down the sides of the bowl.
- Whisk: Handy for combining the ingredients smoothly.
- Cooling rack: To let the cheesecake cool properly after baking.
Lemon Cheesecake Recipe Cooking Guide
Follow these steps for a perfect Lemon Cheesecake:
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and flour, mixing until well combined.
Step 3: Add the Sour Cream and Lemon
Add the sour cream, lemon zest, and fresh lemon juice to the cream cheese mixture. Mix until incorporated.
Step 4: Incorporate the Eggs
Add the eggs and egg yolk one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
Step 5: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for about 55-60 minutes. The edges should look set, while the center may still be slightly jiggly.
Step 6: Cool and Chill
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This will help prevent cracks from forming. Afterward, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Step 7: Add the Topping
Before serving, spread a layer of lemon curd over the top of the cheesecake for an extra burst of flavor.
Quick Replacement Ideas
If you’re looking for alternatives or have dietary restrictions, consider these replacements:
- For graham cracker crumbs: Use crushed digestive biscuits or gluten-free cookies.
- For cream cheese: Try using a dairy-free cream cheese alternative.
- For sour cream: Substitute with Greek yogurt for a tangy twist.
- For lemon juice: Lime juice can work in a pinch, though it will alter the flavor.
If You’re Curious
This Lemon Cheesecake Recipe not only delights your palate but also offers some interesting trivia! Did you know that cheesecakes date back to ancient Greece? They were even served to athletes during the first Olympic Games. Additionally, lemon is not only a flavor enhancer but is rich in Vitamin C, making your dessert a tad healthier.
Leftovers & Meal Prep
If you have leftovers, store the cheesecake in the refrigerator, covered, for up to 5 days. It’s great for meal prep as well! You can slice it into individual portions and freeze them. Just make sure to wrap each slice well in plastic wrap and foil. When ready to enjoy, simply thaw in the refrigerator overnight.
Troubleshooting Q&A
What if my cheesecake cracks?
Cracks can appear if the cheesecake is overbaked or if it cools too quickly. To avoid this, ensure it is baked at a low temperature, and leave it in the oven with the door ajar after baking to cool gradually.
How do I know when my cheesecake is done?
The edges should be set, and the center will have a slight jiggle. It will firm up as it cools in the refrigerator.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just make sure to keep it properly refrigerated.
What’s the best way to slice a cheesecake?
For clean slices, dip a sharp knife in hot water, wipe it dry, and then cut through the cheesecake. Repeat this process for each slice.
Desserts to Finish
If you’re in the mood for more delicious desserts, check out these favorites:
Wrap-Up
This Lemon Cheesecake Recipe is a delightful addition to any dessert table. Its creamy texture, zesty flavor, and visually appealing presentation make it a standout treat that will leave your guests raving. With a bit of preparation and patience, you can create a cheesecake that is both impressive and utterly delicious. So, roll up your sleeves and get ready to enjoy a slice (or two) of lemony bliss!
There’s something truly special about making a cheesecake from scratch, and this Lemon Cheesecake Recipe captures that magic perfectly. Whether it’s a family gathering, a special occasion, or simply a weekday treat, this cheesecake is sure to bring joy to any table. Enjoy!
Lemon Cheesecake Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.
- Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and flour, mixing until well combined.
- Step 3: Add the sour cream, lemon zest, and fresh lemon juice to the cream cheese mixture. Mix until incorporated.
- Step 4: Add the eggs and egg yolk one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
- Step 5: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for about 55-60 minutes. The edges should look set, while the center may still be slightly jiggly.
- Step 6: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This will help prevent cracks from forming. Afterward, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
- Step 7: Before serving, spread a layer of lemon curd over the top of the cheesecake for an extra burst of flavor.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For meal prep, slice and freeze individual portions.
- To avoid cracks, cool the cheesecake gradually after baking.
