Lemon Cheesecake is a refreshing and tangy twist on the classic cheesecake, perfect for spring or summer gatherings. The zesty lemon flavor adds a lightness to the creamy texture of the cheesecake, making it a refreshing treat. Here’s an easy recipe for making this delightful dessert:
Lemon Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp lemon zest (about 2 lemons)
- 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
- 3 large eggs
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 tbsp all-purpose flour (optional, helps set the cheesecake)
For the Topping:
- 1/4 cup sour cream (optional)
- 2 tbsp powdered sugar (optional)
- Fresh lemon slices or zest (for garnish)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated with butter.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan, pressing down firmly to form an even layer.
- Bake the crust for about 8-10 minutes, until it’s slightly golden and set. Remove from the oven and set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the sugar, vanilla extract, lemon zest, and lemon juice. Beat until well combined and smooth.
- Add the eggs, one at a time, mixing after each addition. Be sure to scrape the sides of the bowl to incorporate everything evenly.
- If using, add the sour cream and flour. Mix until everything is fully incorporated.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- Bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools. You can check the doneness by inserting a toothpick into the center—it should come out mostly clean, but slightly moist.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for about 1 hour. This helps prevent cracking.
4. Chill the Cheesecake:
- Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to set and develop.
5. Prepare the Topping (Optional):
- If you want a tangy topping, mix sour cream with powdered sugar and spread it over the top of the cheesecake before serving. This adds an extra layer of smoothness and balances the lemon flavor.
- Garnish with lemon slices, zest, or even some fresh berries (like blueberries or raspberries) for added color and flavor.
6. Serve:
- Carefully remove the cheesecake from the springform pan, and place it on a serving platter.
- Slice and serve chilled. Enjoy the tangy, creamy goodness!
Tips:
- Lemon Variation: If you want an even more intense lemon flavor, you can add a little lemon extract along with the fresh lemon juice.
- No Springform Pan?: If you don’t have a springform pan, you can use a regular 9-inch round pan, though it may be harder to remove the cheesecake without it cracking.
- Crust Alternative: You can also use a biscuit crust made from crushed vanilla wafers or even shortbread cookies for a different texture and flavor.
- No Cracking: To prevent cracks, bake the cheesecake in a water bath. Place the springform pan in a larger pan filled with hot water (about 1 inch deep) while baking, which helps to keep the cheesecake moist and prevents it from cracking as it cools.
This Lemon Cheesecake is creamy, tangy, and has just the right amount of sweetness. It’s sure to be a hit at any gathering or simply as a sweet treat for yourself. Let me know how it turns out if you try it!