Lemon Cheesecake
Indulge in the refreshing taste of lemon cheesecake, a dessert that perfectly balances creamy richness with a zesty citrus twist. This delightful treat is ideal for summer gatherings or special celebrations. With its smooth texture and buttery crust, each bite promises to be a heavenly experience. Follow this recipe to impress your guests and satisfy your sweet tooth!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– 4 (8 oz) packages cream cheese, softened
– 4 large eggs
– 1 cup sour cream
– ½ cup fresh lemon juice
– Zest of 2 lemons
– 1 tsp vanilla extract
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 20 minutes, and cooking time is about 1 hour, plus chilling time.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Protein: 6g
– Carbohydrates: 30g
– Fat: 20g
– Sugar: 15g
This nutritional information is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter.
3. Press the mixture into the bottom of a springform pan to form the crust.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Gradually add sugar, mixing until well blended.
6. Add eggs one at a time, mixing after each addition.
7. Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
8. Pour the cream cheese mixture over the crust in the springform pan.
9. Bake for 60 minutes or until the center is set.
10. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
11. Refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute graham cracker crumbs with digestive biscuits for a different flavor. For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
Serving and Pairings
Lemon cheesecake pairs wonderfully with fresh berries, a dollop of whipped cream, or a light fruit compote. It also complements herbal teas and sparkling water, making it a perfect dessert for any gathering.
Storage and Reheating
Store leftover lemon cheesecake in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To reheat, allow it to thaw in the fridge overnight before serving, but it’s best enjoyed chilled.
Cooking Mistakes
– Avoid overmixing the batter to prevent cracks.
– Don’t skip the cooling step in the oven.
– Ensure cream cheese is softened to avoid lumps.
– Use fresh lemon juice for the best flavor.
– Allow the cheesecake to chill completely before slicing.
Helpful Tips
– Use a water bath for an even bake.
– Let the cheesecake sit at room temperature for 15 minutes before serving for easier slicing.
– Garnish with lemon slices or zest for a beautiful presentation.
– Experiment with different citrus flavors for variety.
FAQs
How can I make my cheesecake richer?
To make your cheesecake richer, consider adding more cream cheese or a bit of heavy cream. This will enhance the creamy texture and flavor.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for flavor, bottled lemon juice can be used in a pinch. However, it may not provide the same freshness.
Why is my cheesecake cracked?
Cracking usually occurs due to overbaking or sudden temperature changes. To prevent this, avoid overmixing and cool your cheesecake gradually.
How do I know when my cheesecake is done?
A cheesecake is done when the edges are set, but the center still slightly jiggles. It will firm up as it cools.
Can I add other flavors to the cheesecake?
Absolutely! You can mix in flavors like vanilla, chocolate, or fruit purees to create variations of lemon cheesecake.
Conclusion
Lemon cheesecake is a delightful dessert that combines the creamy richness of cheese with the bright flavor of lemon. Perfect for any occasion, this recipe is sure to impress. With its easy preparation and refreshing taste, it’s a dessert everyone will love. Enjoy making and sharing this delicious treat!
Lemon Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 4 8 oz packages cream cheese, softened
- 4 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar, mixing until well blended.
- Add eggs one at a time, mixing after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 60 minutes or until the center is set.
- Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours before serving.
