Lemon Cheesecake
There’s something incredibly comforting about a sumptuous slice of Lemon Cheesecake. Whether it’s a family gathering or a special celebration, this creamy dessert has a way of brightening the occasion. I still remember the first time I made it; my friend had invited me over for a potluck and challenged me to bring something sweet. As I scoured through my recipe collection, I stumbled upon this gem. The thought of that zesty flavor combined with rich creaminess was irresistible. The best part? It was a huge hit! Everyone went back for seconds, and I basked in the compliments. Since then, Lemon Cheesecake has become a staple in my dessert repertoire. It’s not only delicious but also surprisingly easy to make.
Recipe Snapshot
1 hr 10 mins
30 mins
40 mins
Medium
330 kcal
5 g
Gluten-Free, Low FODMAP
20 g
9-inch springform pan
Why This Lemon Cheesecake Works
1. The Perfect Balance of Flavors
The tanginess of the lemon against the creamy texture of the cheesecake creates an incredible flavor profile. This isn’t just any dessert; it’s a celebration of taste that dances on your palate.
2. Versatility at Its Best
Whether it’s your birthday, a holiday, or just a regular Tuesday, Lemon Cheesecake fits perfectly into any occasion. You can dress it up with fresh berries or serve it plain for a more classic approach.
3. A Make-Ahead Delight
One of the things I love about this cheesecake is how well it keeps. You can prepare it a day in advance, allowing the flavors to meld beautifully. Just pop it in the fridge and let it chill until it’s time to serve!
4. A Showstopper Dessert
Impress your guests with this stunning dessert. The smooth, silky texture paired with the vibrant lemon hue makes it a feast for the eyes as much as for the tastebuds.
5. Easy to Make
If you think making cheesecake is complicated, think again! With just a handful of ingredients and some simple steps, you’ll have a delicious dessert that looks and tastes like it came from a bakery.
6. Perfect for All Ages
Kids and adults alike will love Lemon Cheesecake. It’s sweet enough to satisfy any sweet tooth while still being light and refreshing, making it a go-to for everyone at the table.
Main Ingredients for Lemon Cheesecake
Every great dish starts with quality ingredients, and Lemon Cheesecake is no exception. The balance of creaminess from the cream cheese, the sweetness from the sugar, and the tart brightness of the lemon zest creates a perfect harmony. Each ingredient plays a crucial role in achieving that dreamy texture and flavor.
- 5 Tablespoons unsalted butter, melted: This simple ingredient binds the crust together and adds richness.
- 1 ¾ cups graham cracker crumbs: These provide the perfect crunchy base, adding a touch of sweetness.
- ¼ cup granulated sugar: Sugar sweetens the crust, balancing the flavors.
- 3 (8-ounce) packages cream cheese, at room temperature: The star of the show, giving the cheesecake its creamy texture.
- 1 cup granulated sugar: This sugar sweetens the filling, ensuring a deliciously sweet bite.
- 4 large eggs, well beaten: Eggs help set the cheesecake, giving it structure.
- 1 lemon, zested (no juice): Adds a fresh, zesty flavor that elevates the cheesecake experience.
- 1 teaspoon vanilla extract: Enhances the overall sweetness with a hint of warm flavor.
- ¾ cup lemon curd, more if desired: This decadent topping not only adds flavor but also a beautiful finish.
Making Lemon Cheesecake
Making Lemon Cheesecake is a breeze once you gather your ingredients. Let’s get started on this delightful dessert that will have everyone asking for your recipe. Follow these simple steps to create a stunning cheesecake.
- Preheat your oven to 350 degrees Fahrenheit. This is the perfect temperature to get a beautifully baked cheesecake.
- In a medium bowl, combine graham cracker crumbs, 5 tablespoons of melted butter, and ¼ cup of granulated sugar. Mix until everything is well combined. You want the crumbs to be evenly coated with butter for a rich taste.
- Using the flat bottom of a small measuring cup, press the crumb mixture evenly into the bottom of a 9-inch springform pan. Bake for 5 minutes. This will set the crust and enhance its flavor.
- Transfer the crust to a baking sheet and let it cool. Cooling is essential to ensure the cheesecake filling doesn’t melt the crust.
- In a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, beat together 3 packages of softened cream cheese and 1 cup of sugar on medium speed until the mixture is smooth and creamy. Scrape down the sides to ensure everything is well mixed.
- Next, stir in 4 beaten eggs, lemon zest, and 1 teaspoon of vanilla. Beat for another 2 minutes until the mixture is velvety and combined seamlessly.
- Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles and to ensure it’s even.
- Bake the cheesecake for 40 to 50 minutes. The edges should puff slightly, while the center remains slightly wobbly. This slight jiggle indicates a perfectly baked cheesecake.
- Once baked, let the cheesecake cool on top of the oven for 10 minutes. Run a knife along the inside of the pan to loosen the cheesecake. This prevents cracking as it cools. Do not remove the ring from the pan yet.
- Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 7.5 hours, or ideally overnight. This chilling time is crucial for the cheesecake to set correctly.
- After chilling, carefully remove the cheesecake from the springform pan and spread lemon curd on top. Optionally, add whipped cream for extra indulgence.
Things Worth Knowing
- Chill Time Matters: Allowing the cheesecake to chill is essential for developing its flavor and achieving the right texture. Don’t rush this step!
- Variations: Consider adding other flavors to your cheesecake. A swirl of fruit puree or a layer of fresh berries on top can elevate your dessert.
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for easier mixing and to achieve that smooth texture.
- Preventing Cracks: Running a knife along the edges after baking helps prevent cracks. Another trick is to add a water bath while baking, which ensures even heating.
Substitutions and Tips
Making Lemon Cheesecake is a rewarding experience, and a few tips can enhance your results further. Here’s what you need to keep in mind to make this dessert a success.
- Storage: Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 days.
- Freezing: Yes, you can freeze Lemon Cheesecake. Wrap it tightly in plastic wrap and foil. It will stay good for up to three months. Thaw in the fridge overnight before serving.
- Pairing: Consider serving your cheesecake with a side of fresh berries or a drizzle of raspberry sauce for a refreshing counterbalance.
- Crust Variations: Instead of graham cracker crumbs, try using crushed cookies like Oreos or digestive biscuits for a different flavor profile.
- Serving Temperature: For the best experience, serve the cheesecake slightly chilled, not too cold, to fully appreciate its creamy texture.
How to Enjoy Lemon Cheesecake
When it comes to serving Lemon Cheesecake, the possibilities are endless! Here are some ideas to make the most of this delightful dessert:
- Seasonal Occasions: This cheesecake shines during spring and summer gatherings, making it a perfect dessert for barbecues, picnics, or even a refreshing treat after a heavy meal.
- Garnish Elegantly: Top it with whipped cream, fresh berries, or even a light dusting of powdered sugar to elevate the presentation.
- Pair with Drinks: Serve alongside iced tea or lemonade for a refreshing experience. The citrusy flavors will complement the cheesecake perfectly.
- Perfect End to a Meal: This cheesecake makes for an elegant finish after dinner parties or special celebrations.
- Storage Tips: To keep leftovers fresh, ensure the cheesecake is covered tightly and stored in the refrigerator. It can last for about three days.
FAQ
Conclusion
The Lemon Cheesecake is a delightful blend of creamy, tangy, and sweet flavors that will leave you wanting more. I encourage you to try this recipe; it’s easier than you might think and always a crowd-pleaser. So go ahead, indulge in this heavenly dessert, and watch your friends and family enjoy every last bite!
Lemon Cheesecake
Equipment
- 9-inch springform pan
Ingredients
- 5 Tablespoons unsalted butter melted
- 1 ¾ cups graham cracker crumbs about 20 crackers finely crushed
- ¼ cup granulated sugar
- 3 (8-ounce) packages cream cheese at room temperature
- 1 cup granulated sugar
- 4 large eggs well beaten
- 1 lemon lemon zested (no juice)
- 1 teaspoon vanilla extract
- ¾ cup lemon curd more if desired
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, combine graham cracker crumbs, 5 tablespoons of melted butter, and ¼ cup of granulated sugar. Mix until everything is well combined.
- Using the flat bottom of a small measuring cup, press the crumb mixture evenly into the bottom of a 9-inch springform pan. Bake for 5 minutes. Transfer to a baking sheet and let cool.
- In a large bowl, using an electric mixer, beat together 3 packages of softened cream cheese and 1 cup of sugar on medium speed until the mixture is smooth and creamy.
- Stir in 4 beaten eggs, lemon zest, and 1 teaspoon of vanilla. Beat for another 2 minutes until the mixture is velvety.
- Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake for 40 to 50 minutes. The edges should puff slightly, while the center remains slightly wobbly.
- Let the cheesecake cool on top of the oven for 10 minutes. Run a knife along the inside of the pan to loosen the cheesecake.
- Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 7.5 hours, or ideally overnight.
- After chilling, carefully remove the cheesecake from the springform pan and spread lemon curd on top.
