Lemon Cheesecake
Lemon cheesecake is a delicious dessert that combines the rich creaminess of cheesecake with the refreshing tang of lemon. Perfect for any occasion, this dessert will surely impress your family and friends. Its smooth texture and zesty flavor make it a favorite among dessert lovers.
Why Make This Recipe
Making lemon cheesecake is a great choice for several reasons. First, it’s a delightful dessert that brings bright flavors to any meal. Second, it’s surprisingly easy to prepare with just a few ingredients. Finally, this cheesecake can be made ahead of time, allowing you to serve it at your next gathering without the last-minute rush.
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, homemade or store-bought
- Whipped cream (optional)
- Lemon slices (optional)
- Mint sprigs (optional)
Directions
Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides with aluminum foil. In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press this mixture into the bottom of the pan. Bake for 10 minutes and let it cool. Then, reduce the oven temperature to 300°F (150°C).
In a food processor, blend together sugar and lemon zest. Add the cream cheese and mix until smooth, then add the vanilla extract. Beat in eggs one at a time, followed by the lemon juice and heavy cream, mixing just until combined. Pour this filling into the cooled crust and smooth out the top.
Place the cheesecake pan in a larger pan filled with water. Bake for 1 hour and 30 minutes. After baking, turn off the oven and leave the cheesecake inside for 45 minutes. Let it cool completely before chilling it in the fridge for at least 6 hours.
Once chilled, spread lemon curd over the top of the cheesecake. You can also garnish with whipped cream, lemon slices, and mint, if desired.
Slice and serve chilled. Enjoy!
How to Serve Lemon Cheesecake
Lemon cheesecake is best served chilled. You can enjoy it plain, or add toppings like whipped cream, fresh lemon slices, or mint leaves for a lovely presentation. It pairs well with a cup of coffee or tea.
How to Store Lemon Cheesecake
You can store leftover lemon cheesecake in the refrigerator. Make sure to cover it with plastic wrap or keep it in an airtight container. It will stay fresh for about 4 to 5 days. If you need to keep it longer, consider freezing individual slices for up to 2 months.
Tips to Make Lemon Cheesecake
- Make sure all your ingredients are at room temperature before you start. This helps the cheesecake mix smoothly.
- Beat the cream cheese well to avoid lumps in your filling.
- Be careful not to over-bake the cheesecake. A slight jiggle in the center is okay as it firm up during cooling.
Variation
If you’re looking to mix things up, you can add a layer of fruit—such as blueberries or raspberries—between the cheesecake and the lemon curd for a fruity twist. You can also use other citrus fruits, like lime or orange, for different flavor profiles.
FAQs
Can I use low-fat cream cheese?
- Yes, you can use low-fat cream cheese, but it may affect the texture and richness of the cheesecake.
How do I know when the cheesecake is done?
- The cheesecake should be set around the edges but have a slight jiggle in the center. It will continue to firm up as it cools.
Can I make this cheesecake ahead of time?
- Absolutely! Lemon cheesecake can be made a day or two in advance, making it an excellent option for parties and gatherings.
Enjoy your delicious homemade lemon cheesecake!