Lemon Cheesecake Recipe

Lemon cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the bright, zesty flavor of fresh lemons. This recipe brings together a buttery graham cracker crust and a smooth lemon-infused filling that will surely please anyone who takes a bite. Whether it’s a special occasion or just a treat for yourself, this lemon cheesecake is a refreshing dessert that stands out.

Why Make This Recipe

There are many reasons to try making lemon cheesecake. First, it is a perfect balance of sweet and tart, making it a unique dessert that can satisfy different taste preferences. Second, it’s relatively simple to prepare, even for beginners. Lastly, the beautiful presentation, especially when topped with lemon curd and whipped cream, makes it a showstopper at any gathering. Your friends and family will love it!

How to Make Lemon Cheesecake

Ingredients:

2 cups (240g) graham cracker crumbs
1/3 cup (67g) granulated sugar
1/4 teaspoon salt
7 tablespoons (98g) unsalted butter, melted
1 and 1/2 cups (299g) granulated sugar
1 tablespoon (14g) lemon zest, finely grated
5 (8-ounce) bricks (1130g) 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 (151ml) lemon juice, freshly squeezed
1/4 cup (57ml) heavy cream, room temperature
3/4 cup (171g) lemon curd, homemade or store-bought
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 with aluminum foil. In a bowl, mix the graham cracker crumbs, sugar, salt, and melted butter. Press this mixture into the bottom of the pan and bake for 10 minutes. Cool while reducing the oven temperature to 300°F (150°C).
In a food processor, blend together the sugar and lemon zest. Then add the cream cheese and vanilla extract and mix until smooth. Add eggs and egg yolks one at a time, mixing completely after each addition. Next, add the lemon juice and heavy cream and mix well.
Pour the filling into the cooled crust, place the pan in a water bath, and bake for 1 hour and 30 minutes. After baking, let it cool in the oven for 45 minutes.
Refrigerate the cheesecake for at least 6 hours or overnight for the best results.
Before serving, top your cheesecake with lemon curd, whipped cream, lemon slices, and mint sprigs if desired. Enjoy!

How to Serve Lemon Cheesecake

Serve lemon cheesecake chilled for the best flavor and texture. It’s perfect on its own but can be enhanced with toppings like lemon curd, whipped cream, and fresh fruit. Cut it into slices and place it on plates for a lovely presentation.

How to Store Lemon Cheesecake

You can store your lemon cheesecake in the refrigerator. Make sure to cover it with plastic wrap or foil to prevent it from drying out. It will last for up to a week in the fridge. If you need to keep it longer, consider freezing it, wrapped tightly, for up to a month.

Tips to Make Lemon Cheesecake

Make sure all your ingredients are at room temperature for a smooth batter.
When mixing, be careful not to overbeat the eggs, as this can add too much air and lead to cracks in the cheesecake.
Let the cheesecake cool slowly to avoid cracks.
Always use fresh lemon juice for the best flavor.

Variation

If you’re feeling adventurous, try adding fresh berries, such as blueberries or strawberries, into the cheesecake batter or as a topping. You can also swap the lemon for other citrus fruits, like lime or orange, for a different flavor profile.

FAQs

1. Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker crust to save time.

2. How do I know when the cheesecake is done?
The edges should look set, but the center should still have a slight wobble. It will firm up as it cools.

3. Can I make this cheesecake in advance?
Absolutely! Lemon cheesecake can be made a day or two ahead, making it a great option for parties and gatherings.

Enjoy your delicious homemade lemon cheesecake!