Lemon Cheesecake

Lemon cheesecake is a delightful dessert that combines the rich, creamy texture of traditional cheesecake with the bright, zesty flavor of lemon. This dessert is perfect for any occasion, whether it’s a family dinner, a special celebration, or just a sweet treat to enjoy at home.

Why Make This Recipe

This lemon cheesecake recipe is not only delicious but also surprisingly easy to make. With a buttery graham cracker crust and a smooth, tangy filling, it’s a crowd-pleaser that impresses without requiring culinary expertise. Plus, the fresh lemon juice and zest give it a refreshing twist that’s perfect for warm days or festive gatherings.

How to Make Lemon Cheesecake

Ingredients:

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, melted
1 and 1/2 cups granulated sugar
1 tablespoon lemon zest, finely grated
5 (8-ounce) bricks full-fat cream cheese
1 and 1/2 teaspoons pure vanilla extract
4 large eggs, room temperature
3 large egg yolks, room temperature
2/3 cup freshly squeezed lemon juice
1/4 cup heavy cream, room temperature
3/4 cup lemon curd
Whipped cream (optional)
Lemon slices (optional)
Mint sprigs (optional)

Directions:

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan and wrap it in aluminum foil.
In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into the bottom and sides of the springform pan.
Bake the crust for 10 minutes, then let it cool while preparing the filling. Lower the oven temperature to 300°F (150°C).
In a food processor, blend sugar and lemon zest, then add cream cheese and mix until smooth. Mix in vanilla, then add eggs one at a time. Mix in lemon juice and cream until combined.
Pour the filling into the crust and smooth the top. Place the cheesecake pan into a larger pan filled with 3 inches of hot water.
Bake for 1 hour and 30 minutes. Turn off the oven, slightly open the door, and let the cheesecake cool for 45 minutes.
Remove the cheesecake from the water bath to cool completely, then chill for at least 6 hours or overnight.
Spread lemon curd on top of the cheesecake, decorate with whipped cream, lemon slices, and mint if desired.
Slice and serve chilled.

How to Serve Lemon Cheesecake

When serving lemon cheesecake, it’s best to slice it into wedges and serve it chilled. You can add a dollop of whipped cream on top for extra creaminess, along with lemon slices and mint sprigs for garnish. This makes for a visually appealing dessert that will impress your guests.

How to Store Lemon Cheesecake

Store any leftover lemon cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to maintain its freshness. It should last up to a week in the fridge.

Tips to Make Lemon Cheesecake

Make sure all your ingredients are at room temperature before mixing. This helps create a smooth filling.
Do not overmix the batter after adding the eggs, as this can lead to cracks in the cheesecake.
Allow the cheesecake to cool slowly in the oven to prevent cracks.

Variation

For a different twist, try incorporating fresh berries into the cheesecake batter or as a topping. Blueberries or raspberries can add a delicious fruity contrast to the lemon flavor.

FAQs

1. Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but the texture and richness might be slightly affected.

2. How can I tell when the cheesecake is done?

The cheesecake should be set around the edges and slightly jiggly in the center. It will firm up as it cools.

3. Can I freeze lemon cheesecake?

Yes, you can freeze lemon cheesecake. Wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to two months. Thaw it in the refrigerator before serving.

With this simple lemon cheesecake recipe, you can create a refreshing dessert that everyone will love! Enjoy every creamy, zesty bite!