Ah, lemon cheesecake! The perfect balance of creamy, tangy, and sweet all wrapped up in one delicious bite. This cheesecake is everything you love about classic cheesecake, but with a zesty twist of lemon that adds a refreshing, bright flavor. It’s like a burst of sunshine in every mouthful. Trust me, it’s a game-changer that will have everyone coming back for seconds.
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Whether you’re celebrating a special occasion or just want a treat that will impress, this Lemon Cheesecake will quickly become a favorite. The smooth, velvety filling and crunchy graham cracker crust combine in the best possible way, and that lemony flavor? Pure magic. Let’s dive into this irresistible recipe!
Why You’ll Love This Recipe
Refreshing Flavor: The tangy lemon is the perfect contrast to the rich and creamy cheesecake filling. It’s the kind of dessert that feels light and indulgent at the same time.
Impressive Yet Easy: While this cheesecake may look like it belongs at a fancy dinner party, it’s simple to make and doesn’t require any fancy equipment. You’ll feel like a pro when you serve it!
Make-Ahead Perfection: This cheesecake actually tastes even better after chilling overnight, so it’s the perfect make-ahead dessert for any occasion.
Crowd-Pleasing: Whether it’s for a family dinner, holiday celebration, or dinner party, this cheesecake is sure to be the star of the show.
Ingredients in Lemon Cheesecake
This cheesecake might seem fancy, but the ingredients are simple and easy to find in your kitchen. Let’s break it down:
Graham Cracker Crumbs: The base of your cheesecake. A crunchy, slightly sweet foundation that pairs perfectly with the creamy filling.
Butter: Adds richness to the crust and helps hold the graham crackers together.
Cream Cheese: The heart of the cheesecake, providing that rich and creamy texture we all know and love.
Granulated Sugar: Sweetens the cheesecake filling just enough to balance out the tanginess from the lemon.
Sour Cream: Adds a slight tang to the filling and makes it extra smooth and creamy.
Eggs: Helps bind everything together and gives the cheesecake its structure.
Lemon Juice & Zest: The star of the show! Fresh lemon juice and zest brighten up the filling with that zingy citrus flavor.
Vanilla Extract: Adds a hint of sweetness and depth to the cheesecake filling.
Flour: A little bit of flour helps stabilize the cheesecake and gives it that perfect consistency.
Instructions
Preheat the Oven: Start by preheating your oven to 325°F (163°C). We want to make sure it’s nice and hot before the cheesecake goes in.
Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Mix until everything is evenly coated and the crumbs are moist. Press the mixture into the bottom of a springform pan, creating a nice, even crust. Bake the crust for 8-10 minutes, then set it aside to cool while you make the filling.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat until everything is well combined. Finally, sift in the flour and mix until smooth.
Pour the Filling into the Pan: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake the Cheesecake: Bake the cheesecake for 45-50 minutes or until the center is set but still slightly jiggly. It will firm up as it cools.
Let It Cool and Chill: Once done, turn off the oven and let the cheesecake cool to room temperature. Afterward, refrigerate it for at least 4 hours (overnight is even better!) to allow the flavors to develop and the texture to firm up.
Serve and Enjoy: When you’re ready to serve, run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan. Slice, serve, and enjoy the lemony goodness!
How to Serve Lemon Cheesecake
With Fresh Berries: Top each slice with fresh berries, like strawberries, raspberries, or blueberries, for a burst of color and extra sweetness.
Whipped Cream: A dollop of homemade whipped cream on top is a lovely way to enhance the cheesecake’s creamy texture.
Lemon Zest Garnish: For an extra pop of lemon flavor, garnish each slice with a little more lemon zest.
Mint Leaves: Fresh mint leaves add a beautiful contrast in color and a refreshing note that pairs wonderfully with the citrus.
Presentation Tip: Serve the cheesecake on a decorative platter, with a few lemon slices and berries for an extra special touch.
Additional Tips
Room Temperature Ingredients: Be sure to let your cream cheese and eggs come to room temperature before mixing. This ensures that everything blends together smoothly without lumps.
Crack-Free Cheesecake: If you want a smooth, crack-free cheesecake, make sure not to overmix the filling, as this can introduce air bubbles. Also, let the cheesecake cool gradually in the oven (don’t open the oven door right away!) to prevent cracks.
Flavor Variations: If you love lemon, try adding a little extra lemon zest or juice for a bolder flavor. You could also mix in some fresh fruit or a drizzle of lemon glaze on top for a fun twist.
Freezing: If you want to make this ahead of time, this cheesecake freezes wonderfully! Just wrap it tightly in plastic wrap and foil and freeze for up to a month. Thaw in the fridge overnight before serving.
FAQ Section
Q1: Can I use a different type of crust?
A1: Yes! You can swap the graham cracker crust for an Oreo cookie crust or a traditional shortbread crust, depending on your preference.
Q2: Can I make this cheesecake without a springform pan?
A2: You can use a regular cake pan, but a springform pan makes it much easier to remove the cheesecake once it’s set.
Q3: Can I use store-bought lemon curd for a topping?
A3: Absolutely! Store-bought lemon curd is a great shortcut for adding extra lemon flavor to the top of your cheesecake.
Q4: How can I prevent cracks in my cheesecake?
A4: Make sure to bake at a low temperature and avoid overmixing the filling. Cooling the cheesecake slowly and evenly also helps prevent cracks.
Q5: How do I store leftovers?
A5: Store leftover cheesecake in an airtight container in the fridge for up to 5 days. Just be sure to cover it properly to prevent it from absorbing other odors.
Q6: Can I freeze this cheesecake?
A6: Yes! You can freeze the whole cheesecake or individual slices for up to a month. Thaw in the fridge overnight before serving.
Q7: How do I know when my cheesecake is done baking?
A7: The center should still be slightly jiggly when you gently shake the pan. It will firm up as it cools.
Q8: Can I add a lemon glaze?
A8: Yes! A simple lemon glaze made with powdered sugar and lemon juice is the perfect sweet-tart addition to your cheesecake.
Q9: Can I make this cheesecake dairy-free?
A9: You can use dairy-free cream cheese and other substitutes for eggs and sour cream to make a dairy-free version of this cheesecake.
Q10: Can I add other flavors to the filling?
A10: Yes, feel free to get creative! A little vanilla bean paste, a hint of lavender, or a touch of coconut can add extra depth to the flavor.
Conclusion
This Lemon Cheesecake is the perfect dessert to brighten up any meal. With its creamy, tangy filling and buttery graham cracker crust, it’s the kind of dessert that feels special yet easy to make. Whether you’re serving it at a celebration or just treating yourself, it’s sure to become a favorite. So grab those lemons and let’s make something sweet and unforgettable!
Print
Lemon Cheesecake
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Description:
This rich and creamy lemon cheesecake features a buttery graham cracker crust and a silky lemon-infused filling. Topped with a bright and zesty lemon curd, it’s the ultimate citrus dessert for any occasion!
Ingredients
Ingredients:
For the Crust:
- 1 prepared graham cracker crust
For the Lemon Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 4 large eggs
- 1/2 cup heavy cream
For the Topping:
- 1 batch lemon curd (homemade or store-bought)
Instructions
-
Prepare Crust:
- Preheat oven to 325°F (163°C).
- If making from scratch, prepare and bake the crust in a 9-inch springform pan for 10 minutes. Let cool.
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Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese, sugar, and lemon zest until smooth.
- Mix in vanilla extract and lemon juice until combined.
- Add eggs, two at a time, mixing until just incorporated.
- Slowly mix in heavy cream on low speed.
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Water Bath & Baking:
- Wrap the pan with a double layer of foil to prevent leaks.
- Pour cheesecake batter into the crust.
- Place the springform pan into a large roasting pan. Fill with hot water until it reaches halfway up the cheesecake pan.
- Bake for 75–85 minutes, until the edges are puffed, and the center is slightly jiggly.
-
Cool & Chill:
- Let cheesecake cool at room temperature for 1 hour.
- Spread lemon curd evenly on top.
- Refrigerate for at least 5 hours, preferably overnight.
Notes
- Prevent Cracks: Avoid over-mixing the batter and don’t open the oven door while baking.
- Serving Suggestion: Garnish with whipped cream or fresh lemon slices for an elegant touch.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125 mg