Irresistible Lemon Cheesecake Recipe for Every Occasion

Lemon cheesecake is a slice of heaven that transports you straight to a sun-drenched patio, where the tangy citrus notes dance with creamy goodness. Imagine the first bite: smooth, velvety texture melting in your mouth, paired with that blissful zing of lemon. Just thinking about it makes my taste buds do a happy jig!

This dessert isn’t just for special occasions; it’s perfect for any day that ends in “y.” Whether you’re celebrating a birthday or simply trying to bribe your way out of doing the dishes, this lemon cheesecake will be your delicious ally. Get ready to indulge in a flavor experience that’s as bright as the summer sun.

I remember the first time I made lemon cheesecake for my family. Their eyes lit up like kids on Christmas morning when they tasted it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Choose finely crushed crumbs for that perfect crunchy base; you can also use store-bought for convenience.

• Unsalted Butter: Melted butter adds richness to the crust; opt for unsalted to better control the overall flavor.

• Philadelphia Cream Cheese: Use full-fat cream cheese for a rich, creamy texture; avoid low-fat varieties which may affect consistency.

• Sour Cream: It adds a delightful tanginess; choose full-fat sour cream to enhance creaminess and flavor depth.

• Granulated Sugar: Regular sugar sweetens the filling; consider reducing slightly if you prefer less sweetness.

• Fresh Lemon Juice: Freshly squeezed lemon juice offers vibrant flavor; bottled juice lacks the same fresh taste.

• Lemon Zest: Grated zest infuses intense citrus aroma and flavor; ensure you use only the yellow part of the peel.

• Vanilla Extract: Pure vanilla extract enhances sweetness and overall flavor; avoid imitation extracts if possible.

• Large Eggs: Eggs help bind everything together and provide structure; let them come to room temperature before mixing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lemon Cheesecake

Preheat your oven: Begin by preheating your oven to 325°F (160°C). This ensures an even baking environment for your luscious cheesecake.

Prepare the crust: In a mixing bowl, combine graham cracker crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan using your fingers or a flat measuring cup.

Mix the filling: In another bowl, blend softened cream cheese until smooth and creamy. Gradually add granulated sugar, mixing until well incorporated and fluffy.

Add sour cream and eggs: Fold in sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth. Then add eggs one at a time, beating gently after each addition while being careful not to overmix.

Bake it: Pour this heavenly mixture over your crust in the springform pan. Bake for about 60 minutes or until the edges are set but the center has a slight jiggle—this is crucial!

Cool down: Once baked, turn off the oven and crack open its door slightly. Allow your cheesecake to cool inside for about an hour before transferring it out to cool completely at room temperature.

Chill thoroughly: Refrigerate your cheesecake for at least four hours or overnight if you can resist! This helps develop those amazing flavors and improves texture.

Serve & enjoy: When ready to serve, run a knife around the edge of the pan before releasing it from the springform. Slice into wedges, garnish with whipped cream or fresh berries if desired!

Now you’ve created a showstopper dessert that will have everyone raving!

Perfecting the Cooking Process

Start by preparing the crust while preheating your oven to 325°F. Bake the crust for 10 minutes, then let it cool before adding the cheesecake filling. This sequence ensures a perfectly baked cheesecake with a well-set base.

Add Your Touch

Feel free to swap out lemon juice for lime or orange juice for a different citrus twist. Adding a hint of vanilla extract can enhance the flavor profile even further, making each bite uniquely yours.

Storing & Reheating

Store leftover lemon cheesecake in an airtight container in the fridge for up to five days. If you need to reheat it, do so gently in the microwave at low power to maintain its creamy texture.

Sometimes I wonder if my love for lemon cheesecake started as a quest to impress my friends during potlucks. Their delighted faces after one bite made every baking challenge worthwhile!

FAQ

Can I use store-bought crust for lemon cheesecake?

Absolutely! Store-bought crust saves time and still tastes delicious with the filling.

How can I tell when my cheesecake is done?

The edges should be set while the center remains slightly wobbly; it will firm up as it cools.

Can I freeze lemon cheesecake?

Yes! Wrap tightly and freeze for up to three months; just thaw overnight in the fridge before serving.

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Lemon Cheesecake

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• Author: Jennifer
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Lemon cheesecake is a delightful dessert that brings the bright, zesty flavors of citrus together with creamy richness. Perfect for any occasion, this cheesecake is not only easy to make but also impressively beautiful. With a buttery graham cracker crust and a smooth filling, each slice offers a refreshing taste that’s sure to please your guests and family alike.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 24 oz Philadelphia cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• ⅓ cup fresh lemon juice
• Zest of 2 lemons
• 1 tsp pure vanilla extract
• 4 large eggs, at room temperature

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Instructions

1. Preheat oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
3. Blend cream cheese until smooth. Gradually mix in sugar until fluffy.
4. Fold in sour cream, lemon juice, lemon zest, and vanilla extract. Add eggs one at a time, mixing gently.
5. Pour filling over the crust and bake for about 60 minutes until edges are set but center jiggles slightly.
6. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least four hours before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 120g)
• Calories: 360
• Sugar: 28g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg