Lemon Cheesecake Recipe

Lemon Cheesecake Recipe: A Zesty Twist on a Classic Dessert

ByJulia Child

There’s something so delightful about the combination of smooth, creamy cheesecake and the bright, refreshing tang of lemon. This Lemon Cheesecake Recipe will quickly become your go-to dessert for any occasion, whether it’s a family dinner, a holiday gathering, or a special treat just because you deserve it. The zesty lemon flavor balances perfectly with the rich, creamy filling, making each bite an irresistible indulgence.

Let’s dive into this deliciously simple lemon cheesecake recipe that will wow your guests and satisfy your cravings. You’ll love how easy it is to make, yet how gourmet it feels once you take a bite.

Ingredients:

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1/3 cup unsalted butter, melted

For the filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

For the lemon topping (optional):

  • 1/4 cup lemon curd
  • Fresh lemon slices or zest for garnish

Instructions:

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. Set aside.

Step 2: Make the Crust

In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well coated. Press the mixture firmly into the bottom of the prepared springform pan to create a solid base for your cheesecake. Use the back of a spoon or your fingers to make sure it’s evenly spread. Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Once done, remove it from the oven and set it aside to cool.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar and beat until well combined. Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, add the sour cream, flour, lemon zest, lemon juice, and vanilla extract. Continue beating until everything is smooth and combined.

Step 4: Bake the Cheesecake

Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles. Place the pan in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake sit in the oven for an additional hour. This helps prevent cracking as it cools down.

Step 5: Cool and Chill

After an hour in the oven, remove the cheesecake and let it cool at room temperature for 30 minutes. Once it has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set fully.

Step 6: Add the Topping

Before serving, spread the lemon curd evenly over the top of the cheesecake. Garnish with fresh lemon slices or a bit of extra zest for an added burst of color and flavor.

Recipe Notes:

  • For a smoother texture, make sure your cream cheese is fully softened before mixing. This will help create a velvety, creamy filling.
  • Use fresh lemons for the best flavor. Store-bought lemon juice just doesn’t have the same fresh, bright taste.
  • If you don’t have a springform pan, you can use a regular 9-inch round pan, but it might be trickier to remove the cheesecake without a springform’s removable sides.

Time and Serving:

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Chill Time: 4 hours (preferably overnight)
  • Total Time: About 5 hours
  • Servings: This recipe makes about 10-12 slices, depending on how large you cut each piece.

Storage:

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you prefer, you can freeze the cheesecake (without the lemon curd topping) for up to 2 months. To thaw, place it in the refrigerator overnight before serving.

Nutrition Breakdown (Per Serving):

  • Calories: 320 kcal
  • Carbohydrates: 27g
  • Protein: 5g
  • Fat: 22g
  • Sodium: 210mg
  • Fiber: 1g
  • Sugar: 18g

Extra Tips to Make the Recipe Perfect:

  1. Avoid Cracking: To prevent cracks in your cheesecake, be sure not to overbake it. The center should still wobble slightly when you remove it from the oven.
  2. Lemon Flavor: For an extra lemony punch, you can add a little extra lemon zest or juice into the filling—just be mindful of the texture as too much liquid can affect the consistency.
  3. Chill it Well: Let your cheesecake cool to room temperature before refrigerating. This helps it set evenly and avoids condensation on the surface.

How to Serve:

This Lemon Cheesecake is perfect on its own, but you can also serve it with a side of fresh berries, a drizzle of raspberry coulis, or whipped cream for extra indulgence. It’s also a beautiful addition to any dessert spread for a brunch or holiday gathering.

Kitchen Tools Needed:

  • 9-inch springform pan
  • Electric mixer or hand whisk
  • Mixing bowls
  • Spatula
  • Measuring spoons and cups
  • Knife or zester for lemon zest

Frequently Asked Questions (FAQs):

Yes, you can use a regular round cake pan, but it may be harder to remove the cheesecake from the pan. You can line the pan with parchment paper for easier removal.

Absolutely! While this recipe is for a lemon cheesecake, you could use lime for a key lime version, or even top it with fresh berries, like strawberries or raspberries.

Yes! This cheesecake actually tastes even better after it’s had time to chill in the refrigerator overnight. Make it the day before your event for maximum flavor.

If your cheesecake cracks during baking, don’t worry too much—it’s still going to taste amazing! To prevent cracking, be sure to bake the cheesecake at a lower temperature and avoid opening the oven door too often.

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