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Lemon Cheesecake

Lemon Cheesecake
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★★★★★

5.2 from 17 reviews

A refreshing and creamy Lemon Cheesecake featuring a buttery graham cracker crust, tangy lemon-infused cream cheese filling, and topped with fresh berries and whipped cream. Perfectly balanced with a hint of vanilla and zest for a delightful dessert.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Filling

  • 1 (8-ounce) package cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon baking powder

Toppings

  • Fresh berries (strawberries, blueberries, raspberries)
  • Whipped cream
  • Lemon slices or zest
  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Prepare Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
  3. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure to create an even layer across the base.
  4. Bake Crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove from the oven and allow it to cool completely to set.
  5. Make Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add ½ cup granulated sugar and vanilla extract, mixing until combined.
  6. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  7. Incorporate Sour Cream and Lemon: Stir in the sour cream, fresh lemon juice, lemon zest, and baking powder until the mixture is smooth and well blended.
  8. Fill Pan: Pour the cream cheese mixture over the cooled crust, spreading evenly.
  9. Bake Cheesecake: Place the springform pan on the middle rack and bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
  10. Cool: Remove from the oven and let the cheesecake cool to room temperature before refrigerating.
  11. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
  12. Serve: Before serving, top with fresh berries, whipped cream, lemon slices or zest, and a dusting of powdered sugar for a beautiful presentation and enhanced flavor.

Notes

  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
  • Use fresh lemon juice and zest for a more vibrant lemon flavor.
  • Chilling overnight improves texture and flavor.
  • Graham cracker crust can be substituted with digestive biscuits for a different taste.

Nutrition

Keywords: lemon cheesecake, lemon dessert, creamy cheesecake, graham cracker crust, fresh berries dessert

Find it online: https://cheframi.com/lemon-cheesecake/