Lemon Cheesecake Recipe: A Zesty Delight
This recipe will guide you through making a creamy, tangy, and utterly irresistible lemon cheesecake. Perfect for special occasions or a simple weeknight treat, this dessert is sure to impress. We'll cover everything from the perfect crust to the luscious lemon filling, ensuring a flawless result every time.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Lemon Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature (This is crucial for a smooth filling!)
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 cup sour cream
- ½ cup fresh lemon juice (about 3 lemons)
- 2 teaspoons lemon zest (about 3 lemons)
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). This ensures your crust bakes evenly.
- Combine ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press into pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake: Bake for 10-12 minutes, or until lightly golden. Let cool completely on a wire rack before adding the filling.
Making the Lemon Cheesecake Filling:
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A stand mixer is ideal, but a hand mixer works well too. Make sure there are no lumps!
- Add dry ingredients: Gradually add the flour, mixing until just combined. Be careful not to overmix.
- Incorporate wet ingredients: Add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until well combined.
- Add eggs one at a time: Add the eggs one at a time, beating well after each addition. Again, avoid overmixing. Overmixing can lead to cracks in your cheesecake.
- Pour into crust: Carefully pour the batter into the cooled graham cracker crust.
- Bake: Bake in a preheated 350°F (175°C) oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. This jiggle is normal; it will set as it cools.
- Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Serving Suggestions:
- Garnish with fresh lemon slices, lemon zest, or whipped cream.
- Serve with a dollop of sour cream or a side of fresh berries.
- A drizzle of lemon curd adds an extra burst of citrus flavor.
Tips for Success:
- Room temperature cream cheese: This is essential for a smooth, creamy filling.
- Don't overmix: Overmixing incorporates too much air, which can lead to cracks.
- Water bath (optional): For an extra creamy texture and to prevent cracking, you can bake the cheesecake in a water bath. Place the springform pan in a larger roasting pan, and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Patience is key: Allow the cheesecake to cool and chill completely for the best results.
Enjoy your homemade lemon cheesecake! Remember to share your creations and tag us! #lemoncheesecake #cheesecake #homemade #recipe
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